Autumn Pear Salad - (Free Recipe below)

Ingredients

• 1/3 cup extra virgin olive oil
• 2 1/2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 tsp dijon mustard
• 1 1/2 Tbsp finely diced shallot
• Salt and freshly ground black pepper

• 1/2 cup chopped walnuts
• 1 Tbsp salted butter
• 1 Tbsp packed light-brown sugar
• 7 oz Spring Salad & Spinach blend
• 2 oz parmesan cheese, shaved
• 2 Red Anjou Pears, sliced thin (Bartlett pears work fine too)
• 1/3 cup dried sweetened cranberries

Directions

• For the vinaigrette:
• To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper). Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
• For the salad and candied walnuts:
• In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
• Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied pecans and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).
• Recipe Source: adapted slightly from a recipe from a friend, Audrey MacKay (thanks again Audrey!) whom adapted it from a Cookbook titled "Favorites" by Grace Ivory Rock and Jane Ivory Metcalf