roasted pear & apple salad with cider vinaigrette

Ingredients

• DRESSING
• 1/2 - clove of garlic or 1 small
• 1 - inch thick slice of onion
• 1 tablespoon dijon mustatd
• 2 tablespoons honey
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil i use the lighter oil for dressing
• 1/2 teaspoon salt
• SALAD
• 2 - anjou or bartlett pears chopped ( any hard pear)
• 2 - granny smith or other hardy chopped
• 1 tablespoon olive oil for roasted fruit
• 3 - celery stalks chopped coursely
• 6-8 ounces baby greens ( combo of baby lettuce, greens, and radicchio
• 3/4 - 1 cups gorgonzola cheese, or feta cheese
• 1/2 cup toasted walnuts, or pecans
• 1/4 cup dried cranberries
• CHICKEN OPTIONAL ( YOU MAY USE PERDUE SHORT CUTS. THEY COME PRE- COOKED AND PACKAGED
• OPTIONAL FOR MARINATED CHICKEN
• NOTE: FOR MARINATING CHICKEN. DOUBLE THE VINEGRETTE RECIPE. USE HALF FOR DRESSING. USE OTHER HALF FOR MARINATING CHICKEN. ADD ADDITIONAL HONEY TO HALF FOR MARINATING CHICKEN.
• 1 1/2 pounds thin cut grilled chicken marinated sliced
• 1/2 pound bacon cooked crisp and crumbled (optional)