Fall Harvest Salad

Ingredients:

• MAPLE BALSAMIC VINAIGRETTE:

•  1 tablespoon aged balsamic vinegar
•  1 tablespoon freshly squeezed lemon juice
•  2 teaspoons pure maple syrup
•  1 teaspoon Dijon mustard
•  1 small garlic clove, pressed or grated with a microplane
•  2 tablespoons walnut oil or extra virgin olive oil
•  freshly ground black pepper
•  kosher salt

• FOR THE SALAD:

•  1 small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced
•  2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
•  2 packed cups of baby arugula
•  1/2 cup chopped walnuts, toasted 
•  2 ripe, slightly firm Bosc pears, cored, and cut into quarters
•  4 ounces high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)

• FLAVOR VARIATIONS AND OPTIONAL ADD-INS:

•  shredded roast chicken
•  pomegranate arils
•  sliced apple
•  roasted beets

Instructions:

1. In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.
2. Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.

https://www.abeautifulplate.com/fall-harvest-salad/