Vinaigrette
1 lb. fresh strawberries washed and quartered1/3 c. sugar1/3 c. balsamic vinegar1/3 c. rice vinegar1 T. Dijon mustard2 T. water2 c. vegetable oilSalt and pepper
Combine strawberries and sugar together in a mixing bowl and wait five minutes. Add next four ingredients. Puree mixture with a stick blender. When blended well, slowly add oil. Finish with salt and pepper. Reserve until salad is composed. Can be made ahead of time and stored for up to a week in the refrigerator.
Salad
1 lb. mixed greens4-6 oz. butter mike bleu cheese or maytag bleu cheese2/3 c. toasted chopped pecans3 fresh pears sliced – or you can use dried pear chips1 large pomegranate seeded½ lb. sliced fresh strawberries
Place mixed greens in mixing bowl. Add enough dressing to coat greens and mix (you may have left over dressing). Top salad with remaining ingredients. Salad can be served family style or individually. Serves 8-10 people.
