I am a reformed picky eater. As a child, I was very sensitive to textures and my stomach was easily upset. As a result, I was very hesitant to try new foods.The rule at our house was that we had to try at least one bite of everything in order to be polite, and I remember politely smiling while I swallowed my one required taste (while tasting it as little as possible). Fortunately, I have a patient husband, who has introduced me to the pleasures of well-flavored foods, and I have greatly expanded my palate. One of my favorite taste combinations now is the contrast of bitter and sweet. The contrasting flavors of sweet pears, bitter Gorgonzola cheese, and tart cranberries in Pear Gorgonzola Salad blend well with the vinaigrette dressing. No single ingredient dominates the taste experience. This is a great special occasion salad – simple to prepare, but full of ingredients and flavors that step beyond the everyday mundane and into the realm of celebrating life.
Pear Gorgonzola Salad
1 head of green leaf lettuce
3 pears, peeled and sliced
Gorgonzola cheese crumbles, to taste (we use about 1/2 of an 8 oz. container
3/4 cup chopped walnuts or pecans
1/2 cup dried cranberries

Mix together lettuce and pears. Top with cheese, walnuts, and cranberries. Serve with dressing.

1/2 c vinegar
1/c vegetable oil
juice from 1 lemon
2 1/2 TB. sugar
1/4 tsp. salt
2 T. finely chopped red onion

Mix together in a blender. Shake before serving.