Iceberg Babies Winter Wedge Salad

Serves: 4
Total Time: 35 min.

INGREDIENTS

Balsamic Vinaigrette (makes about 1 cup):
3 tbsp chopped fresh shallot 
1 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp fresh ground pepper
1 tbsp dijon mustard
1/2 cup extra virgin olive oil
1/2 cup good quality aged balsamic vinegar

Poached Pears:
1 bosc pear, peeled, cut into small cubes
1/2 cup water
1/2 cup tawny port
2 tbsp sugar
1/4 tsp ground cinnamon 

Salads:
2 heads Iceberg Babies™, quartered
1/4 cup raw pine nuts
2 oz. gorgonzola cheese, crumbled
2 oz. calabrese salami, sliced into matchsticks

Preparation

Poached Pear:
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat, cover and cook on low for 25 minutes, or until pears are tender and begin to absorb the color of the port. Let cool completely. Store pear and cooking liquid covered in the fridge until ready to use. 

Balsamic vinaigrette:
Combine all ingredients in a blender and purée until smooth.

Toast pine nuts:
Heat cast iron or other heavy bottom pan on medium heat for 2 minutes. Add pine nuts to dry pan and toast, tossing occasionally for about 2 minutes until pine nuts start to brown in places. Remove from heat and allow nuts to cool in pan.

To assemble salads:
Place 2 iceberg baby quarters on each of 4 plates. Drizzle vinaigrette over. Sprinkle with poached pears, salami, gorgonzola and pine nuts.