Yield: 6 servings.
For the dressing:
4 tablespoons balsamic vinegar
2 tablespoons honey
1½ teaspoons Dijon mustard
¼ cup blue cheese crumbles
½ cup extra-virgin olive oil
Salt and pepper to taste
For the salad:
3 large ripe pears, cored
6 cups mixed spring greens
½ cup dried cherries
½ cup pecans
For the dressing: In a blender, add vinegar, honey, mustard, and blue cheese. Mix on low for 5 seconds. Remove top of blender and continue to blend on low speed for 5 more seconds while gradually adding olive oil. Taste and add salt and pepper if desired. Refrigerate until ready to serve.
Just before serving: Thinly slice pears, cover with plastic wrap, and set aside. Place mixed greens in a large bowl. Drizzle half of the dressing over greens and gently massage with clean hands. Add dried cherries and pecans; lightly toss.
Place dressed salad into individual salad bowls or on plates. Arrange pears over salad mix and drizzle a small amount of dressing over pears. Refrigerate remaining dressing for up to 1 week. Serve salad immediately.
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