Green Salad with Pear Dressing, Gorgonzola, and Toasted Walnuts

I saw this in the paper this morning. They suggested it would make a light and bright start to your Thanksgiving meal. I agree, but it sounds too good to wait!!
(serves 8)

1 very ripe small pear, peeled, cored, and sliced 1/2" thick (2/3-3/4 cup)
2 firm ripe pears, preferably red
1/3 cup distilled white vinegar
2 t. honey
1/4 t. kosher salt
2&1/2 T. walnut oil
1/8 t. freshly* ground black pepper
8 cups loosely packed watercress, arugula, or greens of your choice
1/2 cup chopped toasted walnuts, toast in a dry skillet*
4 oz. crumbled Gorgonzola Dolce, Roquefort, or blue cheese of your choice

In a small saucepan combine the sliced pear, vinegar, honey, and salt. Bring to a boil. Simmer until the mixture is reduced to 2/3 cup. Let cool slightly, transfer the mixture to a blender and blend until smooth. Add the oil and pepper; pulse one or two times. Taste and add additional S&P, if desired. Core the remaining pears and thinly slice. In a large bowl drizzle the watercress with some of the pear dressing and toss well. Mound 1/8 of the salad on each of eight plates and top each portion with the walnuts, Gorgonzola Dolce and sliced pears.

"For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened."

TRY to stay dry in all this RAIN we are having, and don't forget to have FUN!!

Love,

MM