- In a small bowl, beat 2 tablespoons of olive oil and 2 ounces of feta cheese until smooth. Then add the remaining olive oil, vinegar, mustard, salt and pepper to taste. Whisk until blended. Cover and refrigerate, if not using immediately.
- Divide salad greens on plates. Top salad greens evenly with remaining cheese and dried cranberries. Arrange pear slices on top of each salad. Sprinkle with sliced almonds.
- Drizzle with dressing just before serving.
|Prep Time: 15 minutes|
|-||8 ounces package mixed greens, washed|
|-||1 fresh pear, thinly sliced|
|-||1/2 cup honey roasted sliced almonds|
|-||4 ounces feta cheese (tomato basil or flavor of your choice)|
|-||1/2 cup dried cranberries|
|-||1 1/2 tablespoons white wine vinegar|
|-||1 1/2 teaspoons Dijon mustard |
|-||3 tablespoons olive oil|
|-|| salt and pepper to taste|