12 cups baby salad greens, mixed, such as Arugula, Butter lettuce, Endive, Radicchio
Preparation
Preheat oven to 350°F.
In large mixing bowl, prepare dressing by whisking together vinegar, apricot nectar, mint, salt and mustard.
Core pears and cut in half lengthwise. Cut halves crosswise into thin slices. Add pears to dressing. Stir well. Cover and refrigerate until well chilled.
Spread walnuts on ungreased baking sheet. Toast in 350°F oven for 8 to 10 minutes, or until crisp. Set aside.
Wash and dry salad greens. Tear into bite-size pieces and toss with pear and vinaigrette mixture. Divide among 6 salad plates.
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