Mandarin Orange and Pear Salad with Toasted Pecans and Balsamic Vinaigrette

Mandarin Orange and Pear Salad with Toasted Pecans and Balsamic Vinaigrette

10 cups baby lettuces
5 to 6 mandarin oranges, peeled, seeded and segmented
2 barely ripe pears, cut into 3/4" chunks
1/2 small red onion, thinly sliced

Vinaigrette:
2 tablespoons dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper , to taste
1 cup toasted pecan pieces

Put the lettuces in a large serving bowl. Top with the oranges, pears, onions amd pecans. Pour on the vinaigrette and toss well; serve immediately.

Vinaigrette:
Using a small whisk, combine the mustard and honey. Whisk in the olive oil. When well combined, slowly whisk in the vinegar. Season to taste with salt and pepper.

Makes 6 to 8 servings