- 1/4 cup Sparrow Lane D’Anjou Pear Vinegar
- ½ cup Sparrow Lane Extra Virgin Olive Oil
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon vanilla extract
- Butter lettuce
- Fresh pears, peeled and quartered
- Dried cranberries
- Gorgonzola cheese, crumbled
- Toasted slivered almonds
- Measure all ingredients for vinaigrette and whisk together. Chill.
- Prepare individual salads by tearing lettuce into bite size pieces.
- Top with pears, cranberries, cheese and almonds.
- Drizzle with dressing.