Blue Cheese Pear Salad
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
In a large bowl, combine the salad greens, pears, onions, cheese and almonds.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Pour over salad; toss to coat.
This dressing could be taken with you as well and pour over and toss just before it is to be served.