Autumn Salad - alive magazine
An upscale salad that is simple to make and always gets raves from company. The dressing alone is so wonderful you’ll want to double it and serve it over baby…
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Cooking tools:
- Paper bag
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Plate
- Refrigerator
Ingredients
- 3 Tbsp (45 mL) balsamic vinegar
- 1 Tbsp + 1 tsp (20 mL) extra-virgin olive oil
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) pure maple syrup
- Pinch of cracked pepper
- 8 cups (2 L) organic baby greens
- 2 large ripe pears, cored and thinly sliced
- 2 oz (50 g) organic goat cheese, crumbled
- 1/4 cup (60 mL) unsalted organic raw pumpkin seeds
- 1/4 cup (60 mL) dried organic cranberries
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