Salad with Pears, Pecans and Cranberries

Ingredients:

For the Cranberry Vinaigrette
1 cup fresh cranberries
2/3 cup champagne vinegar
1/3 cup sugar
1 tablespoon finely chopped shallots
2 teaspoons fresh thyme leaves
1/3 cup orange juice
1/8 cup honey
1 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

For the Salad
4 cups spring mix, washed
2 cups baby spinach, washed
1 ripe pear, cored, thinly sliced
3 ounces grape tomatoes, halved
2 ounces blue cheese, crumbled
3/4 cup sweetened dried cranberries
1/2 cup very coarsely chopped pecans

Method of Preparation:

To Prepare the Cranberry Vinaigrette

1. In a small stainless steel sauce pan, combine cranberries, vinegar, and sugar.  Cook over medium-high heat about 10 minutes, until cranberries burst.  Remove pan from heat and stir in the shallots and thyme. Allow to cool slightly.
2. Place cranberry mixture in the bowl of a food processor; process until smooth.  Add the orange juice and the honey and pulse to blend.
3. With processor running, slowly pour in the olive oil through the feed tube until emulsified.
4. Season with salt and pepper.  Transfer to a glass jar or bowl and refrigerate.

To Prepare the Salad:

1. Combine the greens and place in a large serving bowl or divide among 4 salad plates.
2. Top decoratively with remaining ingredients.
3. Drizzle with Cranberry Vinaigrette.  Serve.

This week’s recipes were created by Linda Melfi.