-Wash and dry 1 head of lettuce. Tear the lettuce into bite size pieces and put them in a salad bowl.

-Chop 1 bunch of arugula into 3rds, discarding the last 3 inches of the bunch. Wash, spin dry and add to the bowl.

-Cut about a third or a half of a radicchio into thin strips and add to the bowl as well, toss the greens together gently.

-In a jar with a tight fitting lid, add 3 TBS extra virgin olive oil, 2-3 TBS Balsamic vinegar, 1 tsp Dijon or stone ground mustard and a pinch of salt.

-Press 2 cloves of garlic through a garlic press and add them to the salad dressing. Shake well.

-Toast a big handful of pecans in butter over low heat for 2 minutes.

-Cut 1-2 ripe Comice pears into bite size pieces.

-Pour all but a bit of the salad dressing on the salad, and toss to evenly coat.

-Sprinkle the pecans over the greens, along with the chopped pears.

-Add a handful of dried cranberries and about 1/8 cup crumbled Gorgonzola cheese.

-Top with the remaining salad dressing and serve.