Pear and Greens with Raspberry Mustard Vinaigrette

Pear and Greens with Raspberry Mustard Vinaigrette


8 servings


  • 1/2 cup olive oil
  • 1/4 cup raspberry vinegar
  • 3 tablespoons Sugar
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon Salt
  • dash freshly ground black pepper
  • 2/3 cup Sugar
  • 1/2 cup pecan halves
  • 8 cups mixed baby greens or spring mix
  • 2 cups watercress
  • 6 ounces Gorgonzola cheese, crumbled
  • 2 large Red Anjou pears, cored and thinly sliced
Caramelized pecans, mixed baby greens, juicy pears and Gorgonzola combine for a sensational salad.


  1. In medium bowl, whisk together first 6 ingredients; refrigerate, covered.
  2. In small skillet, heat 2/3 cup sugar over medium heat until sugar melts. Stir in pecans until well-coated. Spread on buttered foil or parchment paper. When cool, chop into bite-sized pieces; set aside.
  3. Divide greens among 8 salad plates; top with watercress and Gorgonzola. Fan pear slices on top; sprinkle with pecans. Drizzle vinaigrette over salads; serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.