Pear Salad

Serves 6
A light, tasty summer salad. Great as a side dish to grilled pork or chicken.

one 16 oz. canned pears halves, drained and juice reserved
1 head romaine lettuce, washed and chopped
1/4 - 1/3 cup toasted pecan halves (unsalted)
1 tbsp. white wine vinegar
1 tsp. Dijon-style mustard
1 tsp. canola oil
3 tbsp. reserved pear juice
1/4 tsp. honey
4 tbsp. bleu cheese or feta cheese -- finely crumbled

Slice pears lengthwise into thin strips. Mix lettuce, pecans and pears in a large bowl. Blend vinegar, mustard, canola oil, pear juice and honey in a blender or food processor. Toss salad with dressing. Sprinkle cheese on top just before serving.

NOTES:

If you are making this for a tail-gating party or potlock, keep the cheese and dressing in separate containers and add just before serving.
You can replace canola oil with peanut or walnut oil for a fuller flavor. However, these oils are expensive and so I've stuck to a cheaper, lighter flavored oil.

written permission.