2 Red Anjou Pears, sliced thin (Bartlett pears work fine too)
1/3 cup dried sweetened cranberries
For the vinaigrette:
To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper). Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
For the salad and candied walnuts:
In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied pecans and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).
Recipe Source: adapted slightly from a recipe from a friend, Audrey MacKay (thanks again Audrey!) whom adapted it from a Cookbook titled "Favorites" by Grace Ivory Rock and Jane Ivory Metcalf