7 oz mixed baby greens
36 fresh cranberries(I use craisins)
4 ripe red Anjou pears
1/2 c Cypress Grove Chevre, grated
1 c roasted pecans
3 tbsp, frozen cranberry juice concentrate
1/4 c rice vinegar
1 tsp sweet onion, minced
1 tbsp honey
1 tsp stone-grounded mustard
1 tsp sea salt
1/2 tsp pepperr
1/2 c light golden butter olive oil
Place the frozen cranberry concentrate, rice vinegar, sweet onion, honey, mustard, salt, and pepper into a small blender. Blend to combine, and pour into a glass bowl. Slowly whisk in the olive oil until emulsified. Pour into a glass jar, cover, and keep cool until ready to assemble salad.
Assemble the salad, greens first, cranberries, cheese, & pecans.
Cut each of the pears into 8 uniform slices just before assembling the salad.
Arrange pear slices upon greens.
Just before serving, drizzle with Cranberry Vinaigrette.