Ingredients
1/3 cup apricot nectar2 tablespoons olive oil2 tablespoons red wine vinegar1 teaspoon minced fresh mint or 1/4 teaspoon dried mint1/8 teaspoon salt1/8 teaspoon ground mustard3 medium pears, peeled, halved and sliced12 cups mixed salad greens3/4 cup chopped walnuts, toasted
Preparation
In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled.
Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.
