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Ingredients

• 10 cups  mesclun or torn romaine
• 3 medium  red and/or green pears, cored and thinly sliced
• 1/4 cup  pear nectar
• 2 tablespoons  walnut oil or salad oil
• 2 tablespoons  white wine vinegar
• 1 teaspoon  Dijon-style mustard
• 1/8 teaspoon  ground ginger
• 1/8 teaspoon  black pepper
• 1/2 cup  broken walnuts, toasted or 1 recipe Candied Nuts
• 1/2 cup  crumbled blue cheese (2 ounces)

Description

Pears, Blue Cheese, And Leafy Greens Tossed With A Simple Pear Nectar, Oil, And Vinegar Dressing Makes An Elegant Side Dish Accompaniment To Any Entree.

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