Food For Thought Thursdays: Pear, Gorgonzola and Pecan Salad

I live in the south and anyone who lives here knows in July, particularly late July, it's just too hot to cook (unless you're outside, grilling). With that in mind, a light and fresh Pear Salad. Now, mangia!
Pear, Gorgonzola and Pecan salad
with Lemon Basil Vinaigrette

For salad:
Salad greens of your choice
Pears, washed, sliced in half and cored
Gorgonzola cheese, crumbled
Raisins
Pecans

For dressing*:
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt to taste
* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.
1. In a small bowl, mix together lemon and honey until honey is dissolved.

2. Stir in vinegar, then oil, and adjust for salt and other ingredients.

3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!

4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.

5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.
*Recipe courtesy of Bleeding Espresso