1- 5 oz. bag of lettuce like mesclun
1 pear diced into ½ inch cubes
4 oz. blue cheese
Pecans:
2 T. unsalted butter
1 C. pecans
1 T. sugar
â…› tsp. salt
Dressing:
3 T. white wine vinegar
1 T. Dijon mustard
½ tsp. salt
¼ tsp. pepper
5 T. extra virgin olive oil

Pecans: Melt butter in an non-stick skillet. Add pecans and toast, stir continuous for 4-5 minutes. Once the nuts are browned add sugar and salt, stir and promptly remove from heat. Cool on a plate and try really hard not to eat too many. Dressing: In a jar with a tight sealing lid, combine vinegar mustard, salt & pepper. Shake vigorously for about 10 seconds. Add oil and shake again. Toss dressing with salad greens and then top with pears, gorgonzola and pecans.