This delicious salad recipe was adapted from a recipe of Susan Shonk of Plano. Susan makes the vinaigrette with pear infused balsamic vinegar, but I also like it with my Homemade Cranberry Vinegar.



  • ¼ cup cranberry vinegar
  • 1 tsp. Dijon mustard
  • pinch salt, pepper
  • ½ cup extra-virgin olive oil


  • 8 cups baby field greens lettuce mix
  • 1 cup chopped praline pecans (or chopped sugared walnuts can be substituted)
  • 2 ripe red pears cored, sliced
  • ½ cup dried cranberries
  • 8 oz. goat cheese, crumbled

Makes 4 servings.


  1. To make the dressing, whisk together the vinegar, mustard, salt and pepper. While still whisking, drizzle in olive oil in a steady stream until dressing is combined.
  2. For the salad, place 2 cups of field greens on each of four salad plates.
  3. Top with slices of pear, chopped pecans, cranberries, goat cheese, and a light drizzle of salad dressing.

Rebecca Silvestri

Rebecca Silvestri is the vice president of Sales & Marketing. She is also the wife of Philip Silvestri, publisher of Local Profile. In a previous life, Rebecca was a math teacher in London and the...