Fall Greens And Pear Salad

• 1/4 cup apple cider vinegar
• 1 tablespoon finely shredded fresh ginger
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil
• About 2 qts. loosely packed radicchio, torn into bite-size pieces
• 1 qt. loosely packed bite-size pieces butter lettuce (1 head)
• 1 qt. loosely packed bite-size pieces hearts of romaine (1 head)
• 2 large or 3 small sliced and cored pears
• 6 ounces crumbled fresh goat cheese

1. Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.
2. In a bowl, toss radicchio with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.
3. Just before serving, add butter lettuce, romaine, and pear slices and toss gently. Scatter with cheese.
4. Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss pears with a little lemon juice to prevent browning).

apple cider vinegar, fresh ginger, honey, mustard, kosher salt, pepper, canola oil, radicchio, butter, hearts of romaine, fresh goat cheese

Taken from www.myrecipes.com/recipe/fall-greens-pear-salad (may not work)