Pear and Toasted Walnut Salad with Cranberry Vinaigrette
This salad has flavors that speak eloquently of autumn —pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like.
Combine the water, orange juice, balsamic vinegar, mustard, half the cranberries, and the olive oil in a food processor. Process until smooth.
Place the greens in a mixing bowl. Pour half the dressing over the greens and toss. Arrange pears over greens and sprinkle walnuts and cranberries over pears.
Top with freshly ground pepper. Add remaining dressing if you like, or pass it around. Serve right away.