Pear & Romaine Salad with Balsamic

A very special thank you to Nan’s Fan Toni Evans for this fabulous recipe!

• 1 to 2 Bosc pears, cut into ½ inch cubes (Asian pears will also work well)
• ¾ cup crumbled blue cheese
• ¾ cup pecan halves, toasted
• 2 heads romaine lettuce, torn into pieces
• ¼ cup Pastamoré White Balsamic with Pear Vinegar
• 3 cloves garlic, crushed
• 5 basil leaves, minced
• 1 tablespoon honey
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup extra virgin olive oil

Combine pears, cheese, pecans and romaine in a large bowl.

In a small bowl whisk to combine vinegar, garlic, basil, honey, salt and pepper.  Slowly add the olive oil while continuing to whisk.  Add to salad and toss just before serving.