Ingredients
- 1/3 c. rice vinegar
- 2 tsp cranberry juice concentrate
- 1 tsp Dijon mustard
- 1/3 c. extra virgin olive oil Salt and freshly grnd black pepper to taste
- 9 c. mixed greens
- 2 med Anjou or possibly Bosc pears cored and thinly sliced lengthwise
- 3 ounce blue or possibly gorgonzola cheese
- crumbed
- 3 Tbsp. minced walnuts
- 3 Tbsp. dry cranberries
Instructions
- 6 SERVINGS LACTO 30 Min
- Walnuts, crumbled blue cheese and ripe pears turn a simple green salad into a delicious fall classic.
- Dressing: In small bowl, whisk together vinegar, juice concentrate and mustard.
- Slowly add in oil, whisking till blended and thickened.
- Season with salt and pepper.
- Divide greens among 6 individual serving plates.
- Top each with sliced pears, crumbled cheese, walnuts and cranberries.
- Drizzle each with some dressing and serve.
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