Mesclun with Pears Pecans and Blue Cheese
|Apple juice||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs)|
|Mesclun/Salad mix||3⁄4 Pound|
|Bartlett pears/Bosc pears||2 , cored and thinly sliced|
|Red onion||1 Small, sliced|
|Finely crumbled blue cheese||2 Ounce (1/4 Cup)|
To make the dressing: In a small bowl, whisk together the apple juice, vinegar, oil, mustard, salt, and pepper.
To make the salad: Place the nuts in a small nonstick skillet over medium heat and toast, shaking the pan often, for 1 to 2 minutes, or until fragrant.
Place the mesclun and pears in a large serving bowl.
Toss with the dressing.
Sprinkle with the onion, cheese, and pecans.