Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Torn greens (endive, 2 Firm ripe pears
-romaine, escarole) 1 1/2 oz Blue cheese, crumbled
2 c Shredded, cooked, chicken 1/3 c Walnut pieces or halves,
Half a red onion, slivered -toasted

herbed croutons

In bowl, combine greens, chicken and onion. Core and quarter
pears;slice into 1/4 inch thick wedges and tuck into greens. Pour
dressing over top. Sprinkle with cheese, walnuts and croutons. Toss
before serving. Makes 6 servings.

HONEY TARRAGON VINAIGRETTE 3 tbsp white or tarragon vinegar 1 clove
garlic, minced 2 tbsp minced hsallot 2 tbsp honey 1 tbsp dijon
mustard 1 1/2 tsp salt 1/3 cup walnut or olive oil

In bowl, whisk together vinegar, garlic, shallot, honey,
mustard,tarragon and salt. Gradually whisk in oil until thickened.
(Can be refrigerated for up to 6 hours. Whisk before using)

Origin: Canadian Living, February 1992. Shared by: Sharon Stevens

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