2 pears
1 cup toasted walnuts
2 oz. gorgonzola
1 red onion, sliced
red wine vinegar
1 lb. arugula
1 cup balsamic vinegar
2 Tablspoons dijon mustard
1 shallot, finely minced
juice of 1 lemon
1 cup good quality olive oil
salt
fresh gound pepper

1. Rub pears with oil and roast in oven for 20 minutes at 350 degrees.
2. Blanche sliced onion in boiling water for 30 seconds.
3. Submerge blanced red inion in red wine vingar and toss around for 20 minutes.

Vinaigrette:
1. Blend balsamic vinegar, dijon mustard, shllot, and lemon juice in a vita prep (or similar)
2. Slowly add olive oil until emulsified.
3. Season with salt and pepper.

Toss arugula with vinaigrette. Add onions, walnuts, cheese and pear
slices and serve.