Pear & Butter Lettuce Salad with Bosque Blue

1 head butter lettuce, washed, dried, and torn into pieces
1 pear, very thinly sliced
¼ c. crumbled Bosque blue cheese
¼ c. toasted pecan halves
2 T balsamic vinegar
1/3 c. olive oil
2 t whole grain mustard

Place vinegar, olive oil, and mustard into jar with tight fitting lid and shake vigorously until emulsified.  Combine lettuce and pears, toss with dressing, then top with cheese and pecans.

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