For the walnut vinaigrette:
7 Tbs walnut oil
2 Tbs olive oil
2 Tbs aged balsamic vinegar
1 Tbs sherry vinegar
Salt & freshly ground pepper, to taste
1 cup walnuts, preferably halves
3 heads romaine lettuce, leaves separated and torn into bite-size pieces
1 cup red or black seedless grapes, halved (optional)
2 small pears, quartered, cored, and thinly sliced (optional)
1/2 to 2/3 lb Gorgonzola dolcelatte cheese, at room temperature, broken into bite-size pieces
Preheat oven to 350 degrees.
To make walnut vinaigrette, in a bowl, whisk together the walnut and olive oils, balsamic and sherry vinegars, and salt and pepper. Set aside.
Spread the walnuts on a baking sheet and place in the oven. Toast, stirring occasionally, until lightly brown and fragrant, 8-10 minutes. Remove from the oven. Transfer to a small bowl, add 3 Tbs of the vinaigrette, toss lightly, and let stand for 15 minutes before assembling the salad.
Place the torn romaine in a large bowl. Add the marinated walnuts and drizzle with the remaining vinaigrette. Toss well. Divide among individual plates, and top withe the grapes, pears, and cheese.