Pear, Walnut and Roquefort Cheese Salad

Description
Pear, Walnut and Roquefort Cheese Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

Serves: 6

Vinaigrette

 * ½ cup canned whole-berry cranberry sauce
 * ¼ cup fresh-squeezed orange juice
 * 1 tablespoon vegetable oil
 * 2 tablespoons balsamic vinegar
 * 1 teaspoon fresh ginger, minced
 * ¼ teaspoon salt

Salad

 * 4 cups salad greens
 * 2 ripe pears, cored and sliced
 * 2 tablespoons fresh-squeezed orange juice
 * 1 small red onion, sliced
 * ⅓ cup Roquefort cheese, crumbled
 * 2 tablespoons walnuts, coarsely chopped

Directions

 * 1) In a medium-sized bowl, whisk together all vinaigrette ingredients.
 * 2) Arrange salad greens on six plates. Toss pear slices with the 2 tablespoons of orange juice then divide pears and onion slices among the salad plates on top of greens.
 * 3) Top each serving evenly with crumbled Roquefort cheese and walnuts.
 * 4) Drizzle each plate with vinaigrette to desired amount.