Pear, Beet, and Gorgonzola Green Salad

Ingredients

• 2 peeled beets
• 4 cups thinly sliced, firm Bosc pears
• 1 tablespoon lemon juice
• 4 ounces crumbled Gorgonzola or blue cheese
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons Dijon mustard
• 1 large shallot, peeled and chopped
• 1 (5-ounce) bag spring-greens mix

Preparation

1. 1. Preheat oven to 350°.
2. 2. Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets.
3. 3. Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours.
4. 4. Combine oil and next 5 ingredients in a bowl, stirring with whisk.
5. 5. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.
6. 6. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.