Chicken and Pear Salad

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

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