Ingredients
10 cups torn salad greens3 large ripe pears, sliced1/2 cup thinly sliced green onions4 ounces crumbled Roquefort blue cheese1/4 cup slivered almonds, toastedMUSTARD VINAIGRETTE:1/3 cup olive oil3 tablespoons cider vinegar1-1/2 teaspoons sugar1-1/2 teaspoons Dijon mustard1 garlic clove, minced1/2 teaspoon saltPepper to taste
Preparation
In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.
