Pear Salad with Cider Vinaigrette Tools Email this article Print this article YouNews™ Digg this! Save to Delicious Post to Facebook Share on Twitter Close Story Published: Mar 31, 2008 at 1:07 PM PDT Story Updated: Mar 31, 2008 at 1:07 PM PDT By Todd Johnson Ingredients Pear Salad with Cider Vinaigrette - 5/8/2006 3 Tbl. apple juice concentrate 3 Tbl. cider vinegar 1 Tbl. Dijon mustard 1/4 cup olive or canola oil 2 Washington pears 9 cups mixed greens 1/2 cup crumbled blue cheese 1/3 cup dried cranberries 1/2 cup chopped hazelnuts Directions To make the cider vinaigrette, whisk together apple juice concentrate, cider vinegar and Dijon mustard. Slowly whisk in oil and refrigerate until needed. The vinaigrette will keep in the refrigerator for up to 3 weeks so it's okay to make extra. Cut the pears into quarters, remove the core and slice into 1/8" to 1/4" slices. Leave the skin on. Toss in a large bowl with mixed greens, blue cheese, cranberries and hazelnuts. The hazelnuts are best if first toasted in a 350 degree oven for 5-8 minutes then cooled before chopping. Add vinaigrette to the bowl. Toss well. Serves 6. Recipe from Chef Kathy Casey Return to Recipes

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