Fresh and fruity.

Pear-Raspberry Salad:

• 8 oz walnut halves
• 1 tbsp oil
• 1 tsp soy sauce
• ¼ tsp ground ginger
• ¼ tsp salt
• ¼ tsp crushed garlic
• 16 oz baby greens
• 2 ripe Bartlett pears
• 1 cup fresh raspberries
• 2 oz blue cheese, crumbled
• 1 cup raspberry vinaigrette dressing

baking dish & serving bowl

In baking dish, toss walnuts with oil, soy, ginger, salt & garlic.  Heat in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce.  Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts.  Toss with dressing.