Salad with Pears, Honey-Roasted Nuts & Parmesan

By cmschnettler

Ingredients

• 1/2 cup(s) canned cranberry sauce, whole-berry or jellied
• 2 Tbsp red wine vinegar
• 2 Tbsp water
• 1 Tbsp olive oil
• 1 tsp Dijon mustard
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, freshly ground, or to taste
• 8 cup(s) mixed baby greens
• 3 medium pear(s), ripe but firm, cored and thinly sliced
• 2 oz Fisher Honey roasted almonds, sweet roasted flavor, walnuts or pecans (about 6 Tbsp)
• 6 Tbsp (grated) Parmesan cheese, shaved (use a microplane or vegetable peeler to get paper-thin shavings)

Preparation

Step 1

* In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt and pepper.

* Place greens in a large serving bowl. Add dressing, pears and nuts; toss to mix and coat. Scatter shaved Parmesan on top. Yields about 1 1/3 cups per serving.

Notes

* Thinly sliced apples make a great substitute for the pears.