• Servings: 6
• Preparation Time: 10
• 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

1. In a jar, combine ingredients for Roasted Pecan Vinaigrette; shake well to blend. Chill until ready to use.
2. 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.
3. You must SAVE this recipe

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.