Ingredients
3 large ripe pears, cut into 1/4-inch slices6 cups torn mixed salad greens6 slices red onion, separated into rings2 ounces crumbled blue cheese1/4 cup sunflower kernelsRASPBERRY VINAIGRETTE:1/2 cup olive oil1/2 cup honey1/3 cup white wine vinegar1 tablespoon Dijon mustard1-1/2 teaspoons lemon juice1 cup fresh or frozen raspberries, thawed1/4 teaspoon saltPepper to taste
Preparation
In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels.
In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.
