Harvest Salad

• 1 cup pecan pieces
• 1 medium shallot, finely chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons white wine vinegar
• 1/2 cup olive oil
• 6 cups chopped romaine lettuce
• 2 cups baby arugula
• 1 ripe but firm Bosc pear, cored, cut into chunks
• 1 Granny Smith apple, cored, cut into chunks
• 1/2 cup dried cranberries

1. Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.
2. Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.
3. In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.

pecan, shallot, garlic, mustard, sugar, salt, pepper, white wine vinegar, olive oil, romaine lettuce, baby arugula, pear, apple, cranberries

Taken from www.myrecipes.com/recipe/harvest-salad (may not work)