We loved this salad. The blueberry vinaigrette went so well with the creamy tang of the blue cheese and the crunch of the toasted pecans.
BLUE CHEESE, PECAN, AND PEAR SALAD WITH A BLUEBERRY VINAIGRETTE
3 cups lettuce greens
2-3 TBSP. crumbled Blue Cheese
2-3 TBSP. toasted and chopped Pecans
1/2 cup Pear, cubed. You can use fresh or canned.
Combine all ingredient in a salad bowl and toss with the vinaigrette.
1 1/4 cup fresh Blueberries
1/4 cup Extra Virgin Olive Oil
1 TBSP. Agave Syrup
1 tsp. coarsely ground Black Pepper
3 TBSP. Balsamic Vinegar
Combine all ingredients in a blender or food processor and blend until completely mixed. If desired strain through a sieve to remove skins. Toss with the greens.