Ingredients:
Dressing:
5 T olive oil
2 T Balsamic vinegar
1 t honey
1 t Dijon
1 T chopped green onions
salt and freshly ground pepper
Salad:
1/2 head green leaf lettuce, washed and torn
1/2 head red leaf lettuce, washed and torn
2 ripe pears, thinly sliced
2 ounces Asiago cheese, shaved with vegetable peeler or grated
1/2 cup unsalted chasews, toasted
Directions:
Mix dressing ingredients in a jar, shake well and refrigerate.
In salad bowl, combine greens and 3/4 of the dressing. Arrange pears, cheese, and cashews on top and drizzle on the remaining dressing.
Notes: I have used baby spinach with green leaf lettuce and thought it tasted good too. Also spring mixes would be okay with this salad. I would steer away from Romaine lettuce though. Also I preferred the salad with only about half of the suggested dressing. I've toasted the cashews usually, but if I don't have time it still tastes good. Unsalted cashews can also be hard to find (and/or expensive) so I think the lightly salted ones work great. And if you don't have time to make the dressing, Newman's Own Light Balsamic Vinegarette works well. I just added chopped green onions to that.
