Pear Vinegar and Pear Walnut Gorgonzola Salad Recipe

Ingredients

• Homemade Pear Vinegar
• 1/2 gallon glass jar
• 6 pears, chopped plus core and peels
• 1/3 cup sugar
• filtered water
• Fill jar half full with chopped pears and pear scraps
• Pour in sugar and add water, stir
• Cover jar with a towel or cheesecloth
• Allow to ferment for 7-10 days, at room temperature, stirring once a day. After that time, strain out the fruit and fruit scraps, discard.
• Ferment the vinegar for 2-3 weeks longer.
• Pear Vinaigrette and Pear Walnut Gorgonzola Salad
• 1/3 cup pear vinegar
• 1 small shallot, minced
• 2 t Dijon mustard
• 1/4 t salt
• 1/4 t freshly ground pepper
• 1/3 cup walnut oil
• 1/3 cup extra virgin olive oil
• salad greens of your choice
• 1/2 cup chopped walnuts, toasted
• 1 thinly sliced pear
• 1/2 cup crumbled Gorgonzola cheese
View Full Recipe at Turnips 2 Tangerines