Pear, Blue Cheese, Walnut And Bacon Salad

• For the vinaigrette
• 4 tablespoons olive oil
• 1 tablespoon fresh limes or 1 tablespoon lemon juice
• 1 teaspoon white wine vinegar
• 1 1/4 teaspoons Dijon mustard or 1 1/4 teaspoons whole grain prepared mustard
• 1/4 - 1/2 teaspoon maple syrup or 1/4-1/2 teaspoon honey
• 2 teaspoons finely minced green onions
• salt and pepper
• For the walnuts
• 1 cup walnut halves
• 1/2 teaspoon butter
• 1 teaspoon maple syrup or 1 teaspoon honey
• 1 dash cayenne or 1 dash hot smoked paprika
• For the salad
• 1/2 lb arugula, mesclun, romaine, mache, spinach (whatever may be your preference)
• 3 firm bartlett pears, washed, cored and sliced into very thin wedges (skin remaining)
• 4 ounces blue cheese, crumbled (gorgonzola, Stilton, etc.)
• 2 slices bacon, cooked until crisp and well drained
• 1/2 - 1 lb cooked sliced chicken (optional)

1. Whisk together all vinaigrette ingredients until well blended; set aside.
2. In a small frying pan set on a medium heat, melt the butter, stir in the maple syrup or honey and then stir in the walnuts. Continue to heat the walnuts, stirring continuously, for approximately 2-3 minutes or until they are fragrant, caramelized and lightly browned. Remove from the heat; set aside.
3. Place the greens in a large salad bowl or, if individual servings are preferred, distribute them equally among 6 salad plates. Sprinkle over the pears, blue cheese and walnuts. Place over chicken then drizzle with dressing and toss.
4. Note: I find having the chicken warmed is superior to cold chicken.

vinaigrette, olive oil, fresh limes, white wine vinegar, whole grain prepared mustard, maple syrup, green onions, salt, walnuts, walnut halves, butter, maple syrup, cayenne, salad, arugula, bartlett pears, blue cheese, bacon, chicken

Taken from www.food.com/recipe/pear-blue-cheese-walnut-and-bacon-salad-476046 (may not work)