INGREDIENTS
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1/3 cup extra virgin olive oil
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2 1/2 Tbsp balsamic vinegar
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1 Tbsp honey
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1 tsp dijon mustard
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1 1/2 Tbsp finely diced shallot
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Salt and freshly ground black pepper
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1/2 cup chopped walnuts or pecans
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1 Tbsp salted butter
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1 Tbsp packed light-brown sugar
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7 oz Spring Salad & Spinach blend
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2 oz parmesan cheese, shaved
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2 Red Anjou Pears, sliced thin (Bartlett pears work fine too)
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1/3 cup dried sweetened cranberries