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Butter Leaf Lettuce with Creamy Pear and Gorgonzola Vinaigrette

A tender, light salad with a sweet creamy pear vinaigrette with just a hint of gorgonzola!

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Author Linda Spiker


  • 2-3 heads Butter leaf Lettuce depending on size washed well and torn by hand
  • 2/3 cup Dried Cranberries
  • Caramelized nuts see link above for instructions
  • Avocado optional


  • 2 ripe pears peeled and cored
  • 1/3 cup pear juice or white grape juice I buy juice boxes
  • ¼ cup olive oil
  • 2 T Champagne Vinegar
  • 1 T brown sugar or honey
  • 1 T chives chopped
  • 1 pinch of salt
  • ½ tsp freshly ground pepper
  • 3 T Gorgonzola crumbled
  • Juice of half a lemon


  1. Place lettuce, cranberries and walnuts on platter.
  2. In a blender, puree pears and pear or grape juice till smooth. Add vinegar, olive oil, lemon juice, brown sugar or honey, salt and pepper. Blend. Turn off blender. Add chives and Gorgonzola give a quick whirl. You don’t want to blend more than a second or two because you want your Gorgonzola a little chunky and your chives will turn the dressing green if blended too long. Dress salad right before serving. Keep extra dressing in the fridge. Use within 24 hours.