Pear, Walnut and Roquefort Cheese Salad

Info
Cook Time:

Serves: 6

Vinaigrette

 * 1/2 cup canned whole-berry cranberry sauce


 * 1/4 cup fresh-squeezed orange juice


 * 1 tablespoon vegetable oil


 * 2 tablespoons balsamic vinegar


 * 1 teaspoon fresh ginger, minced


 * 1/4 teaspoon salt

Salad

 * 4 cups salad greens


 * 2 ripe pears, cored and sliced


 * 2 tablespoons fresh-squeezed orange juice


 * 1 small red onion, sliced


 * 1/3 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.

Source

 * 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