Step 1: Make the Vinaigrette
Add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to a mason jar.
Cover tightly and shake vigorously for about 10 seconds until the vinaigrette is fully emulsified.
Alternatively, you can whisk the ingredients together in a small bowl until combined and smooth.

Step 2: Prepare the Salad Ingredients
Dice the pears and avocado into bite-sized pieces.
Thinly slice the red onion.
If making your own candied walnuts, prepare them according to your favorite recipe and let them cool completely.

Step 3: Assemble the Salad
In a large salad bowl, combine the salad greens, diced pears, diced avocado, thinly sliced red onion, candied walnuts, and crumbled Gorgonzola.
Drizzle the Dijon vinaigrette evenly over the top.

Step 4: Toss and Season
Gently toss the salad until all the ingredients are evenly coated with the dressing.
Taste and season with additional salt and freshly cracked black pepper if needed.

Step 5: Serve and Enjoy
Serve the salad immediately while the greens are crisp and the flavors are at their freshest.

Storage Instructions

Keep Fresh:
If you need to store leftovers, keep the dressing separate and toss just before serving.
The salad ingredients alone can be stored in an airtight container in the fridge for up to 1 day.

Make Ahead:
You can prepare the vinaigrette and candied walnuts a day ahead.
Dice the pears and avocado just before assembling to keep them fresh and prevent browning.

Warm Up:
This salad is best served cold or at room temperature.
No warming needed.