Mixed Greens w/ Dried Cranberries, Pears, Blue Cheese, Roasted Pecan Vinaigrette
For Roasted Pecan Vinaigrette
5 tablespoons Blackberry Patch Roasted Pecan Syrup
3 tablespoons cider vinegar
1/4 cup canola oil
1 teaspoon kosher salt
For the Salad
1 head red leaf lettuce, washed and torn into bite-size pieces
1 head romaine lettuce, washed and torn into bite-size pieces
1/3 cup dried cranberries
1 large pear, trimmed and sliced thinly, length-wise
8 ounces blue cheese, crumbled
In a jar, combine ingredients for Roasted Pecan Vinaigrette; shake well to blend. Chill until ready to use.
In a large salad bowl, combine lettuces. Sprinkle with dried cranberries. Add sliced pear and crumbled blue cheese. Pour vinaigrette over salad and toss well. Serve immediately.
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Pairs Well With
This recipe I developed for the Blackberry Patch website. It's a wonderful Fall salad and would be a nice accompaniment to your holiday table.