Name: Avocado and Asian Pear Salad
Ingredients: 8 cup mixed greens, preferably 1/2 baby spinach and 1/2 mesclun, rinsed, spun; 1 ripe asian pear, peeled, cored, and cut into large dice; 1 ripe Haas avocado, peeled and cut into large dice; 1 large or 2 small shallots, minced; 1/4 cup toasted, skinned, broken filberts or hazelnuts

Avocado and Asian Pear Salad

Ingredients

8 cups mixed greens, preferably 1/2 baby spinach and 1/2 mesclun, rinsed, spun
1 ripe asian pear, peeled, cored, and cut into large dice
1 ripe Haas avocado, peeled and cut into large dice
1 large or 2 small shallots, minced
1/4 cup toasted, skinned, broken filberts or hazelnuts

Instructions

Combine in a salad bowl. Toss salad with dressing just before serving. Dressing 2 cloves garlic, chopped 1 1/2 tablespoons balsamic vinegar 1/3 cup light olive oil or a mixture of olive oil and canola 1 tablespoon fresh cranberry sauce 1 pinch kosher salt fresh ground black pepper Blend the above dressing ingredients in a mini-prep or use a blender stick. Note: After toasting for about 5 minutes at 400 degrees, let nuts cool and rub off their skins. Put the nuts in a ziplock bag and break them up into smallish pieces with a rolling pin.