Frisée and Pear Salad with Poppy Seed Dressing - alive magazine

Ingredients

• 8 cups (2 L) Frisée salad greens
• 1 ripe Bartlett or Anjou pear*
• 1/4 cup (60 mL) walnut halves, toasted
• 2 Tbsp (30 mL) dried cranberries
• 3 Tbsp (45 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) seasoned rice vinegar
• 1 Tbsp (15 mL) orange juice
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) poppy seeds
• 2 oz (60 mL) crumbled goat cheese (about 2 Tbsp/30 mL)