Chicken Salad with Pear Gorgonzola Dressing

From The Rotisserie Chicken Cookbook by Michelle Ann Anderson Makes 4 servings Ingredients: ¼ cup pear juice 3 tablespoons white wine vinegar 3 tablespoons walnut oil 3 teaspoon minced garlic ½ teaspoon finely minced rosemary 2 teaspoons Dijon mustard ½ cup crumbled Gorgonzola cheese 1 12-ounce package spring lettuce 1 pear, cored and sliced ½ red onion, thinly sliced ½ English cucumber, halved lengthwise and thinly sliced 2 cups coarsely shredded rotisserie Chicken ½ cup dried cranberries Whisk together the pear juice, vinegar, oil, garlic, rosemary, mustard, and Gorgonzola cheese in a small, non-reactive bowl. Cover and refrigerate until use. Mound lettuce mix on serving platter. Arrange the pear, onion and cucumber over the lettuce. Place the chicken on top and sprinkle with cranberries. Drizzle with dressing.