2/3 cup apricot nectar
2/3 cup red wine vinegar
2/3 cup canola oil
1 tbsp plus 1 tsp dijon mustard
½ tsp salt
¼ tsp pepper
¼ cup sugar
1 cup chopped walnuts
14 cups mixed baby greens
6 pears, sliced
1 cup dried cranberries
1 ½ cup crumbled blue cheese
Dressing
In a small bowl, whisk together the first 6 ingredients and set aside.
Candied walnuts
In a large skillet, melt the sugar over medium heat, stirring constantly. Add the walnuts and stir to coat. Remove from the heat. Spread out on a piece if wax paper to cool.
Salad
In a large salad bowl, combine the mixed greens, pears and cranberries. Drizzle with the dressing. Add the nuts and blue cheese; toss.
Serve
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