Bartlett Pear and Dried Cranberry Salad with Moo-Na Lisa Cheese and a Honey-Rosemary Vinaigrette
The flavors in this salad screams fall. You’ll love the honey-rosemary vinaigrette made with Sigona’s Cranberry Pear Balsamic, and the Gouda-Gruyère style Moo-na Lisa cheese brings all the flavors together beautifully. Serves 4 to 6.
Ingredients
For the vinaigrette:
- 3 Tbsp. Sigona’s cranberry-pear white balsamic
- 1 to 2 tsp. minced fresh rosemary more or less to taste
- 1/4 cup honey such as local Honey Hole Honey Co. honey, available at Sigona’s
- 6 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- Salt and pepper to taste
For the salad:
- 8 cups fresh greens such as spring mix, butter or red leaf lettuce
- 2 fresh Bartlett pears halved, cored and thinly sliced lengthwise
- 4 to 6 oz. Moo-na Lisa cheese cut into julienned strips about 2 inches long by 1/4 inch wide Moo-na Lisa is a Gouda-Gruyère style cheese made exclusively for Sigona’s
- 1/3 to 1/2 cup Sigona’s dried cranberries or golden raisins
- 1/4 cup chopped nuts such as walnuts, pistachios or pecans (try Sigona’s candied nuts for more flavor)
Instructions
- Prepare the vinaigrette by whisking together the balsamic, rosemary and honey. While whisking, drizzle in the olive oil. Season with salt and pepper. Taste the vinaigrette; season if necessary with more rosemary, salt or pepper.
- In a large bowl, toss the greens with about half the vinaigrette. Divide the greens evenly among 4 to 6 salad plates.
- Toss the pears, cheese and cranberries or raisins with about 2 tablespoons of the remaining vinaigrette; top each salad with some of the pear mixture. Drizzle on any remaining vinaigrette or serve on the side. Enjoy immediately.
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