Instructions: * To toast pecans, preheat oven to 375 degrees. Spread pecans on baking sheet and bake until lightly toasted, 6 minutes. Transfer pecans to plate to cool, then chop.

Make vinaigrette: In food processor or blender, combine half the cranberry sauce with vinegar and process until smooth. Scrape mixture into salad bowl and whisk in remaining cranberry sauce and orange juice, maple syrup, oil and salt to taste; set aside.

When ready to serve, put greens in bowl with dressing. Add pear and onion slices and toss well to coat with dressing. Sprinkle pecans and cheese over salad. Season with salt and freshly ground pepper to taste and serve.

This recipe yields 6 servings.

Comments: Use any combination of greens hereuromaine hearts, Boston lettuce, baby spinach or mesclun mix. A few bitter greens would be fine too, since the sweetness of the cranberry vinaigrette will soften their bite.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.