PEAR AND TOASTED PECAN SALAD
1/2 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon honey
Salt and pepper to taste
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries or cherries
8 cups mixed fresh spring lettuce leaves
2 firm but ripe Bartlett pears, halved, cored, and cut into long, thin slices
2/3 cup pecans or almonds, toasted and chopped
1 1/2 cups feta cheese, crumbled
1 cup grape tomatoes, halved
Combine the olive oil, vinegar, mustard, honey and salt and pepper to taste in a small bowl whisking until slightly thickened. Chill until needed.
In a large bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes.
Then add the lettuce, onions, pears, nuts, feta cheese and the tomatoes. Pour remaining dressing over tossing gently to coat. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.