Serves 4

1/2 c. shelled walnuts — toasted
3 scallions — sliced
1 D'anjou (or similar) pear
4 portions of mesculin lettuce
crumbled bleu cheese

Dressing:
1 TBS. apple cider
2 TBS. fresh lemon juice
2 tsp. Dijon mustard
1/3 c. olive oil
salt & pepper to taste

Bake walnuts in a toaster oven at 350° until they begin to smell about 8-10 minutes. Allow to cool. Clean and dry the lettuce, slice the scallions and place in a large bowl.

In a small bowl make the dressing by whisking together vinegar, lemon juice and Dijon mustard. Slowly whisk in the olive oil and season with salt and pepper.

Right before serving — peal, core and slice the pear. Add the pear slices and walnuts to the lettuce and add the dressing. Toss and place in serving dishes. Top with crumbled blue cheese and serve.