Preheat the oven to 325°F. Toast the walnuts in the oven for 7 to 8 minutes.
Mix the dressing ingredients in a container with a tightly fitting lid. Fasten the lid and shake vigorously.
Toss the lettuce in a large salad bowl with the sun-dried tomatoes, currants, onion and parsley. Add the pears to the salad mix with the dressing. Arrange the salad on a dinner plate. Top with the warm walnuts and chunks of gorgonzola cheese. Serve with a crusty French bread.
|... an excerpt of:
"The Great Book of Pears" (Ten Speed Press)
click on the cover to see it at Amazon.com