Pear and Greens with Raspberry Mustard Vinaigrette




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.