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6 cups mixed greens, romaine and baby spinach
1 large ripe pear, cored and thinly sliced
2 ounces blue cheese, crumbled. I use Shakerage Blue from Sequatchie Cove Creamery (sequatchiecovecheese.com)
1/2 cup pecan halves, chopped and toasted
1/2 cup Vain Vanilla Vinaigrette (recipe on this site)
Make sure greens are washed and dried before placing in a salad bowl. Add pears, blue cheese, and pecans. Salt and pepper to taste. Toss with vinaigrette to taste. Greens should be lightly wet with dressing.
Salad can also be made serving blue cheese on the side, for those who may not prefer strong flavors. Enjoy the taste of fall.