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Total Time: 25 minutes Serves: 8 Cranberry Vinaigrette 2 Tbsp. minced shallot 1 c. Henry's Market Pure Cranberry Juice 4 Tbsp. Henry's Market Jellied Cranberry Sauce 2 tsp. Henry's Dijon Mustard 2 Tbsp. Henry's Market White Vinegar 3 Tbsp. honey zest from one organic orange 1/3 c. Henry's Extra Virgin Olive Oil salt and pepper to taste Whisk together first seven ingredients. Slowly drizzle in oil, while continuing to whisk, until the dressing thickens. Season to taste with salt and pepper. Refrigerate until needed. Salad 3 Tbsp. Henry's Unsalted Butter 4 Tbsp. Henry's Market Organic Maple Syrup 1 tsp. cinnamon 1/8 tsp. nutmeg 3 ripe organic pears, cored and chopped 1 1/2 c. toasted pecans 1 c. buttermilk blue cheese, crumbled 1/2 c. dried cranberries 8 c. organic greens, rinsed and dried Heat a sauté pan over medium heat. Melt butter with maple syrup, cinnamon and nutmeg. Add pears. Cook for 3 to 4 minutes, until soft. Remove from heat and place in a plastic bag. Refrigerate until needed. To assemble the salad. Toss greens with pears, cheese, dried cranberries and pecans add just enough dressing to lightly coat. Serve immediately. |
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