Pear, almond salad with tangy Mustard dressing

Pear Almond Salad

mixed organic greens

peppercorn goat cheese

1 ripe pear peeled and sliced

1/2 red onion

1/2 cup almonds sliced

1/2 cup of Chardonnay

1 teaspoon brown sugar

a sprinkle of cinnamon

In a frying pan, dry roast 1/c cup of sliced blanched almonds.  When slightly browned at 1/2 cup Chardonnay, brown sugar and cinnamon.  Cook until all liquid is gone and almonds crispy.  In a salad bowl mix together lettuce, some peppercorn goat cheese, sliced ripe pear, red onion, and top with toasted almonds.

Tangy Mustard Salad Dressing

2/3 cup olive oil

1/3 cup apple cider vinegar

a splash of white balsamic vinegar

1 teaspoon honey

2 tablespoons Dijon mustard

1 tablespoon honey mustard

salt and pepper to taste

mix and serve