Blue Cheese Pear Salad with Maple-Balsalmic Salad Dressing

Dressing:

• 1/2 cup of olive oil
• 2 tbsp of white balsalmic vinegar
• 3 tbsp of real maple syrup
• 1 tsp of dijon mustard
• 1/4 tsp ground black pepper
• pinch of salt

Salad:

• 2 cups of baby spring mix
• 1 red or bosc pear, cored and thinly sliced
• 1/4 onion, peeled and thinly sliced
• 1/2 cup of crumbled blue cheese
• 1/2 cup of candied pecans
• 1/4 cup dried cranberries
• pinch of salt and ground pepper

Candied Pecans

• 1 tbsp of butter
• 1 cup of pecan
• 1/4 cup white sugar
• 1 pinch of optional: cayenne pepper, smoked paprika, chipoltle pepper or ancho pepper

To make Candied Nuts:
Melt butter in medium sauce pan over medium heat until melted. Removed from heat. Add sugar and mix until melted into the butter. Mix in the nuts and seasoning until coated. Allow to cool.

Place salad greens, onion and pear into a bowl. Spread crumbled blue cheese over, then candied nuts and dried cranberries.

Whisk together all the dressing ingredients until well blended. Pour dressing over salad before serving or serve on the side.

I take this to work with me for lunch for the week. I take a little to work each day with the dressing in a small seperate container. That way your salad doesn't wilt in the dressing before you eat it.
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