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Ingredients
  • subheading: For the vinaigrette:
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ small very ripe pear, diced
  • subheading: For the salad:
  • ½ cup lightly toasted pecans, pieces
  • 6 ounces soft greens, like butter or Bibb
  • 4 ounces Red Rock Cheddar, cut into ½ inch cubes
  • 1 ½ ripe pears thinly sliced and halved
  • Pinch of kosher salt
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