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Ingredients

• 10 cups torn salad greens
• 3 large ripe pears, peeled and cut into large pieces
• 1/2 cup thinly sliced green onions
• 4 ounces crumbled blue cheese
• 1/4 cup slivered almonds, toasted
• For the Mustard Vinaigrette:
• 1/3 cup olive oil or vegetable oil
• 3 tablespoons cider vinegar or red wine vinegar
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• Pepper to taste

Description

Bakespace