This was a delicious take on a favorite salad of mine from a local restaurant that serves a pear and beet salad in the fall. The pecans added some crunch and the dried cranberries on top made for an amazing addition!

INGREDIENTS:

• Large bag of 50/50 spring mix & spinach
• 3 Anjou pears, chopped into quarters
• 1 1/2 cup pecan halves
• 1 cup dried cranberries

Dressing:

• 2 tbsp dijon mustard
• 6 tbsp white wine vinegar
• 2 tbsp olive oil
• Sprinkle of salt

STEPS:

1. Wash and dry the greens and chop the pears.
2. Tosh the greens and pears together, and garnish with cranberries and pecans.
3. Mix together the dressing ingredients together and pour on top. Toss everything together, and viola!