2 pears, cored and diced
1/4 c. olive oil
Kosher salt & pepper
Mixed Spring greens
2 T. red wine vinegar
1 tsp. dijon mustard
2 T. toasted slivered almonds
2 green onions, sliced
2 T. crumbled bleu cheese
Preheat the oven to 400 degrees.
On a parchment lined baking sheet, toss the pears with 1 T. olive oil and salt and pepper.
Roast in the oven until the pears are golden, but still slightly firm. About 12-15 minutes.
Toast the almonds in a heavy skillet over medium high heat until brown and toasty.
Whisk the vinegar and mustard. Season with salt and pepper. Slowly whisk in the remaining olive oil.
Toss the dressing with the greens.
Layer the pears over the greens.
Sprinkle with the toasted almonds.
Add the bleu cheese and the green onion before serving.