Vinaigrette Ingredients
¼ cup EVOO
1½ Tbsp white wine vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Pinch of salt
Black pepper
Salad Ingredients
⅓ cup walnuts, chopped
5-6 oz red leaf lettuce, torn into small pieces (about 5-6 cups), or spring mix
2 pears, unpeeled and sliced into ¼-inch thick pieces
⅓ cup craisins
⅓ cup blue cheese chunks (Roquefort or gorgonzola work well, too)
Instructions
To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine. Taste, and adjust if necessary.
To make the salad: Toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4-5 minutes. Set aside. In a medium serving bowl, combine the greens, pears, craisins and toasted walnuts. When you’re ready to serve, drizzle in some dressing (you won’t need all of it) and toss until the greens are lightly coated, adding more if needed. Serve in bowls with chunks of blue cheese sprinkled on top.