Fall Salad with Cranberry Vinaigrette

Step 1
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.

Step 2
Core and julienne one pear, core and dice the other.

Step 3
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

Step 4
Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.