Ingredients

• 8 ounces mixed lettuce greens
• 12 cherry tomatoes (3 per serving)
• 1/3 cup toasted walnuts or pecans
• 4 ounces crumble Roquefort or blue cheese
• 1 cored diced pear or apple (optional)
• 1/2 cup pear jam or jelly
• 2 tablespoon extra virgin olive oil
• 2 tablespoons white wine vinegar
• Kosher Salt
• Freshly ground pepper

Directions

Preheat oven to 375 F.

Place walnuts or pecans on a sheet pan and place into oven. Roast for 7-8 minutes. Remove from the oven and let cool.

Heat the pear jam in the microwave until melted. Stir in the oil and white wine vinegar. Add a pinch of salt and few grinds of pepper.

Place ¼ of the salad mixture on each of 4 chilled plates. Split the cherry tomatoes and place six halves on each plate. Now add the optional diced fruit. Sprinkle with the nuts and cheese. Lightly spoon or drizzle ¼ of the dressing over each of the plates. Serve immediately with additional freshly ground pepper as desired.