SALAD:

4 oz. hearts of romaine
6 oz. Mesclun salad mix (spring greens)
1 cup shredded carrots
2 handfuls roasted slivered almonds
1/2 cup sweetened dried cranberries (Craisins)
1/2 cup crumbled Gorgonzola cheese
6 strips thick-cut smoked bacon, cooked (I recommend baking it)
2 dessert cups pears in extra light syrup, chilled and drained (reserve syrup for dressing)
1/2 cup candied pecans

DRESSING:

1/4 cup grapeseed or olive oil
4 tbsp. white balsamic vinegar
reserved pear syrup
freshly ground black pepper, to taste

Pour dressing ingredients in a cruet and shake well to combine.

Using two plates, halve salad ingredients layering in the order listed to the Gorgonzola.

For each salad, take 3 strips of bacon and break or cut into 1-inch pieces. Add to salad.

Place pears from one dessert cup on each salad.

Top each salad with half of the candied pecans.

Dress each salad to taste and serve.

Note: If desired, you may also combine all ingredients except bacon and pears in a bowl, add dressing and toss to coat, then plate and top with bacon and pears.

Makes 2 servings.

Submitted by: Barb Robinson