Red and Green Christmas Salad

FOR THE DRESSING

6 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 teaspoons Dijon mustard
1/2 teaspoon large grind pepper
6 tablespoons olive oil

In a small bowl, combine balsamic vinegar, garlic, Dijon mustard, and pepper.  Whisk ingredients until smooth.  While continuing to whisk, slowly add olive oil.  Cover and refrigerate until ready to serve.  

FOR THE SALAD

1 head red leaf lettuce, washed, dried, and torn into bite-size pieces
4 kiwis, peeled and cut into 6 wedges
1/2 cup pomegranate seeds
2 tablespoons pine nuts, toasted
2 tablespoons Gorgonzola cheese, crumbled

Cover 4 salad plates with leaf lettuce. In the middle of the salad plates, arrange kiwi wedges in a circular pattern.  Sprinkle each salad with pomegranate seeds, pine nuts, and Gorgonzola cheese.  Drizzle dressing over salad. Do not toss. Serve immediately.