PEAR SALAD W/BLUEBERRY VINAIGRETTE

2 bags mixed baby greens (or Spring Mix)

2 pears: peeled, cored and thinly sliced

1 cup sunflower, shelled and roasted or toasted pine nuts

1 cup crumbled Gorgonzola or Feta cheese

2 cans mandarin oranges, drained

1/2 cup red onion, thinly sliced

8 ounces shaved fresh Parmesan cheese

On a large serving platter toss greens, sunflower seeds, Gorgonzola, oranges, and red onions gently. Carefully arrange the pear slices over the top of greens. Sprinkle cheese on top. Serve with vinaigrette on the side.

Blueberry Vinaigrette

1/2 cup blueberry vinegar* or white wine or rice vinegar

1/2 teaspoon dry mustard or 1 TBL prepared mustard

1/2 cup fresh or frozen blueberries

1/2 cup sugar

1 teaspoon poppy seeds

1/2 cup oil

Put in the blender and then add poppy seeds. Serve with salad.

*To make blueberry vinegar:

1 cup blueberries

3/4 cup white wine vinegar

2 tablespoons sugar

1/2 small bay leaf

Place blueberries in a small saucepan and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; cover and let stand for 4 hours. Strain mixture through fine sieve, and discard solids. Cover and chill.