Ingredients:
1 Asian pear, peeled, medium dice
1/2 head radicchio, sliced thin, core discarded
2 cups baby beet greens, spinach, or arugula
1/4 cup crumbled blue cheese
Toasted pecans, crushed, optional
EVOO, 2 tablespoons
1 tablespoon cider vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon sugar or honey
Kosher salt and a few good grinds of black pepper
2 shallots, small dice

In a large bowl combine the Asian pear, radicchio, beet greens or spinach, blue cheese, and pecans.  In a small bowl, whisk together the EVOO, vinegar, Dijon, sugar, a pinch of salt, and a few good grinds of pepper.  Add the shallots to the vinaigrette then set aside. When serving, dress the greens lightly, season to taste, and serve immediately.

Serves: 4