Walnut and Gorgonzola Salad

6 cups mixed baby salad greens (field greens) and/or Romaine
1 can mandarin oranges, drained, or one ripe pear, sliced or cubed
1/2 cup toasted walnuts, candied preferred
2 oz. Gorgonzola cheese, crumbled
4 or 5 slices mild onion, separated into rings
Croutons

Place greens in salad bowl.  Arrange other ingredients on top.  Add dressing immediately before serving, or serve on the side.

Balsamic Vinaigrette

1/4 cup Balsamic vinegar

1/4 cup extra virgin olive oil
1/4 tsp. minced garlic
Salt and pepper to taste
Fresh or dried herbs to taste

Mix well and allow flavors to meld at room temperature.

This is my interpretation of a great salad served at Hopkins Eatery.  I eat thid often with a pear, and just use olive oil and a flavored  balsamic vinegar.  Very, very good.