Baslamic Maple Dressing with Pear and Pecan Salad

Time: 15 minutes
Yield: 6 servings
Recipe from my sweet friend and neighbor Shanna Olsen

Note: The salad is best if the dressing and the chopped pear are added just before serving.  The dressing can also be made several days in advance and will keep for up to 1 week in the fridge. 

1/4 C real maple syrup
2 Tb balsamic vinegar
1/2 tsp Dijon mustard
1/4  tsp salt
1/4 tsp pepper
1/4 C canola oil

half (10 ounce) package Spring Mix Lettuce
1/2 C toasted pecans
1 ripe pear, chopped
1/2 C craisins
1/2 C feta cheese

1. For the dressing you need real maple syrup. Now, regular maple syrup just doesn't cut it. Believe, me won't you? I took this recipe on a test drive with Mrs. Butterworth and she  didn't pass. Real maple syrup, please. Place 1/4 cup into your blender, or small  mixing bowl if you have an immersion blender. 
2. Add 2 tablespoons of balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. 
3. Blend it well to combine. 
4. Add 1/4 cup oil and blend it in. 
For the salad you will need about half of a (10 ounce) package of Spring Mix Lettuce. Sprinkle it with 1/2 cup toasted pecans, 1 ripe pear, that has been chopped, 1/2 cup craisins and 1/2 cup feta cheese. Toss the salad together and top with dressing. Serve immediately.