| Vinaigrette: | |
| ½ | t sesame seeds |
| 1 | T Dijon mustard |
| ¾ | C olive oil |
| ¼ | C apple cider vinegar |
| ¼ | C honey |
| clove mince garlic | |
| ½ | t ground pepper |
| Salad: | |
| 2 | C pecans |
| 1 | lb. baby greens |
| ¼ | lb Romain hearts |
| 2 | pears, cored & sliced |
| 2 | C dried cranberries |
| 8 | oz. Gruyere Cheese, cubed |
Preheat oven to 325.
Place sesame seeds on parchment paper; toast til lightly brown, @ 15-20 min. Allow to cool completely.
Mix all the vinaigrette ingredients & add sesame seeds.
Place pecans on separate sheet of parchment; toast for 10-15 min.
Place greens & Romaine in large salad bowl. Add vinaigrette; mix.
Sprinkle all other ingredients on top.
Serve