Servings: 6

½ cup chopped walnuts ½ cup chopped walnuts
8 cups mesclun greens 8 cups mesclun greens
¾ cup crumbled goat or blue cheese ¾ cup crumbled goat or blue cheese
2 sliced pears 2 sliced pears
½ cup balsamic vinaigrette ½ cup balsamic vinaigrette

Microwave chopped walnuts on a plate on high 1 to 2 minutes, stirring twice, until lightly toasted. (NOTE: See the variation below for candied nuts.)
Put mesclun (baby salad greens), crumbled goat (or blue) cheese, sliced pears and the cooled nuts in a large serving bowl.
Toss with balsamic vinaigrette.
Variation: Candied Nuts: subheading: Variation: Candied Nuts:
Line a baking sheet with nonstick foil. Swirl ½ cup sugar and 2 tbsp water in small saucepan to moisten sugar evenly. Bring to a simmer and cook until sugar melts and turns a rich amber brown (be sure it doesn't burn). Remove from heat, add 1 cup walnut pieces and stir with a fork to coat. Lift to lined baking sheet, separating nuts with a fork. Cool until caramel hardens.

Serves: 6. Active: 5 minutes. Total: 5 minutes.  Serves: 6. Active: 5 minutes. Total: 5 minutes.