Pear And Gorgonzola Salad - cooking recipe

Ingredients

1 pkg. (10 oz.) frozen raspberries in syrup, thawed
1/4 c. maple syrup
1/4 c. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. dried tarragon
1/3 c. sugar
1 Tbsp. sour cream
Boston (or other) lettuce leaves
2 red pears, firm, but ripe, pared
2 oz. pecans, toasted and coarsely chopped
2 oz. Gorgonzola cheese, crumbled
1/2 small red onion, sliced thinly

Preparation

Puree berries in blender.
Strain through a sieve to remove seeds.
Whisk the puree together with syrup, vinegar, mustard, tarragon, sugar and sour cream.
Chill.