| Source: Marcy Kaminski
Ingredients:
- 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
Directions:
In a jar, combine ingredientsfor Roasted Pecan Vinaigrette; shake well to blend. Chill until ready to use. 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.
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