Pear and Orange Salad with Goat Cheese Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4 Ingredients - DRESSING - 2 tablespoons orange juice - 1 tablespoon lemon juice - 1 teaspoon Dijon mustard - 1 teaspoon honey - 1/4 teaspoon thyme - dried - salt and pepper - to taste - 1/4 cup olive oil - SALAD - 1 red onion - cut into small wedges, broken apart - 1 tablespoon olive oil - salt and pepper - to taste - 1 head Bibb lettuce, leaves separated but left whole	1

	- 8 ounces fresh baby spinach leaves - 1 pear - cored, cut into small chunks - 1 orange - peeled, segmented, cut in small chunks - 1/2 cup craisins - 1/3 cup smoked almonds, chopped - 1/2 cup goat cheese - or blue cheese, crumbled    This distinctive salad, with its delicious variety of fruits and vegetables and its wonderful honey mustard dressing with citrus overtones, is in one word, outstanding, and is sure to be among your favorite salad recipes.   Directions Preheat oven to 400°. Line baking sheet with foil. Spread out onion pieces on foil. Sprinkle with olive oil, salt and pepper. Mix to coat onion pieces. Spread back out on foil, place in oven. Roast until slightly browned and tender (20-25 minutes). Cool slightly. In small bowl, combine orange juice, lemon juice, Dijon mustard, honey, and thyme. Gradually whisk in oil. Set aside.	2

	In bowl, toss spinach with 1/4 cup dressing. Divide Bibb lettuce leaves among 4 salad plates (3-4 leaves per plate). Divide and place dressed spinach on top of Bibb leaves. Lightly toss roasted onion, pear, oranges, almonds, and craisins together. Arrange on top of spinach. Sprinkle goat or blue cheese over each salad. Drizzle with remaining dressing.	3