I head of Butter Lettuce torn into bite sized pieces (or other delicate lettuce or baby lettuces)
2 pears, cored and halved cut into thin slices
½ cup candied pecans
2 Tablespoons Cinnamon Pear Balsamic Vinegar
3 Tablespoons delicate extra virgin olive oil
3 oz blue cheese or gorgonzola, sliced or crumbled
Salt & fresh cracked pepper to taste
Layer lettuce onto serving platter, bowl, or individual salad plates. In a small bowl, mix together the balsamic, olive oil, a pinch of salt and a couple of cracks of pepper until emulsified with a fork. Just before serving, drizzle the lettuce with 2/3 dressing and top with pear slices, blue cheese crumbles, and candied pecans. Finish with extra dressing if needed. Bon Apetit!