½cupsafflower oil (or neutral salad oil, like canola)
2tablespoonred wine vinegar
2tablespoonhoney
1tablespoonDijon mustard
¾teaspooncoarsely cracked pepper
Pinchkosher salt
Salad
2largeripe, firm pears, peeled and cut into ½-inch dice~ I used Bartlett but Anjou or Bosc work too)
12cupsmixed greens, washed, crisped and chilled
Kosher slat and pepper
⅓cupblue cheese, crumbled~ I think I use more
¼cuppine nuts, toasted
Instructions
For dressing, put all ingredients in a jar with a tight-fitting lid. Shake vigorously to combine.
Toss diced pears with scant ¼ cup dressing. Can be made 2 hours ahead, cover and refrigerate.
To serve, put greens in a large bowl and toss with remaining dressing. Divide among 6 plates and sprinkle lightly with salt and pepper.
Scatter pears over greens, dividing evenly (or do like me and mound the pears in the center of the plate).
Lastly, garnish with crumbled blue cheese and then the pine nuts, again dividing evenly. Serve immediately and enjoy.
Notes
Note: To toast pine nuts, put in a small skillet over medium heat and shake and toss until fragrant and light brown. Be careful because they burn easily. Do not take your eyes off the prize.