• 5-6 cups (175-210g) mixed greens, radicchio & frisée included
• 1 small red onion, thinly sliced
• 1 pear, thinly sliced
• 4 ounces (112g) blue cheese, crumbled
• ¾ cup (96g) candied pecans or walnuts
• sea salt
• pepper

Citrus Vinaigrette

• ⅔ cup (177ml) extra virgin olive oil
• ½ cup l(118ml) lemon juice
• juice from ½ orange
• 1 garlic clove, minced
• 1 tablespoon (15ml) grainy mustard
• 1 teaspoon (5ml) honey

Prepare the vinaigrette.  Add all ingredients to a mason jar and shake well.  Set aside.

In a large bowl or platter add the mixed greens, onion and pear slices. Drizzle with vinaigrette to coat greens and toss gently.  Add crumbled blue cheese and candied pecans.  Season with salt and pepper.

Chef Note:  Extra vinaigrette may be stored in the refrigerator for 5 days.