Baked Stuffed Pear Salad with Cranberry Sauce Vinaigrette

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Serves: 6 

Baked pears stuffed with gorgonzola and walnuts atop mixed greens with green onions and dressed with a cranberry sauce vinaigrette. Inspiration for the baked pears comes from Diane Morrisey https://www.instagram.com/p/Cjva4uFOONz/?hl=en 

4 pears, halved and cored

⅓ cup gorgonzola cheese

½ cup walnuts

3 green onions

5 oz mixed baby greens

Cranberry Sauce Vinaigrette:

⅔ cup olive oil

⅓ cup pear, cranberry, or other fruit-flavored white balsamic vinegar

⅓ cup cranberry sauce

1 tsp dijon mustard

Garlic salt and pepper, to taste

Preheat oven to 350*. Place halved and cored pears on a baking sheet. Stuff the centers with gorgonzola and walnuts. Bake for 30 minutes, the cheese will be melted and the walnuts toasted. Allow the pears to cool. Arrange baby greens on a platter with green onions scattered on top. Top with the cooled pears. Mix the cranberry sauce vinaigrette together and pour liberally over the pears and greens.