3 Heads Romaine Lettuce
1/4 cup Cider Vinegar
1/2 cup Rice Wine Vinegar
1/4 cup plus 2 Tbsp Whole Cranberry
1/4 cup plus 2 Tbsp Olive Oil
2 Tbsp White Sugar
1/4 tsp Kosher Salt

Cook cranberry and vinegars to soften berries. Add oil sugar, salt and blend, adjust sweetness with white sugar.

Salad – 3 Heads Romaine, 3 Endive, 2 Asian Pear, ¾ Walnuts, ¾ Gorganzola. Tear and arrange romaine and endive garnish with Julienne Pears, walnuts and Gorganzola. Drizzle chilled dressing over each salad.