Vintage Restaurant Handcrafted Cuisine from a Sun Valley Favorite

Butter Leaf Lettuce, Fresh Pear, and Gorgonzola Salad This may be the most refreshing salad I've ever made. We offer it as an off-menu special and we serve it constantly. It's simplicity at its best. Ingredients 1 fresh pear, peeled and thinly sliced Fresh-squeezed lemon juice 4 handfuls of torn butter leaf lettuce 1/2 cup Gorgonzola cheese, crumbled 6 tablespoons Orange Pecan Dressing Peel and thinly slice the pear and then squeeze a little lemon juice on it. Make sure the lettuce is clean and dry. (You don't want any grit in your salad.) Put the butter leaf in a bowl with the Gorgonzola and toss lightly with the dressing. Divide and pile the salad nicely on four chilled plates. Fan one-fourth of the sliced pear over the top of each salad and drizzle a little more dressing. Serves 4. Orange Pecan Dressing This dressing has been my favorite for the last year. Ingredients 3 tablespoons seasoned rice vinegar 1/3 cup orange blossom honey 1 teaspoon fresh grated orange zest 3 tablespoons fresh orange juice 1/2 cup light olive oil or vegetable oil 1/4 cup toasted and chopped pecans Add the first 5 ingredients in order to a mixing bowl and whisk with a wire whip until honey has dissolved and blended with the other ingredients. Now add the toasted, chopped pecans. Serves 6.Keys, Jeff is the author of 'Vintage Restaurant Handcrafted Cuisine from a Sun Valley Favorite' with ISBN 9781586857714 and ISBN 1586857711.