Winter Salad With Raspberry Vinaigrette

Serves: 4 to 6

2 Bosc pears, thinly sliced (skin-on)
1/3 cup roasted chestnuts, chopped
¼ cup gorgonzola cheese, crumbled
½ red onion, thinly sliced
Mixed greens (one bag)

Combine all ingredients together, toss with vinaigrette and serve.

Raspberry Vinaigrette

3 oz. extra virgin olive oil
1 oz. raspberry vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

Whisk all ingredients together until emulsified. Serve immediately.

Tony’s tip: Always taste your food before serving to adjust the seasoning if necessary. In this case, taste the vinaigrette after making it, and then taste the salad after tossing.

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