2 Tbsp. ATTILIOS Cranberry Pear Balsamic
Pinch of salt
2 tsp. Dijon mustard
5 Tbsp.ATTILIOS Blood Orange EVOO
1½ tsp. shallots, finely minced
Freshly ground black pepper to taste
4 cups torn Bibb or romaine lettuce or mixed field greens
1 small pear, peeled, cored and thinly sliced
4 Tbsp. gorgonzola cheese, bleu cheese or feta cheese
3 Tbsp. coarsely chopped walnuts, toasted

In a food processor or blender, mix the balsamic vinegar, salt, and mustard. Drizzle in the oil while the processor is on. Add the shallots and black pepper. Toss remaining ingredients in dressing and serve with crusty bread.