Pear and Blue Cheese Salad

Cider Vinaigrette (below)

1 med. bunch romaine

2 med. red or green pairs

1/4 cup crumbled blue cheese (1 ounce)

2 T. chopped walnuts

Cider Vinaigrette: Mix and shake all ingredients in container before pouring.
1/4 cup olive oil
2 T. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
dash of ground pepper


1.) Tear romaine leaves into bite size pieces. About 8 cups.

2.) Cut each pear into fourths. Cut out core. Cut each fourth into 1/4 inch slices and add to romaine. Add cheese and walnuts.

3.) Pour vinaigrette over salad and toss to coat.