Walnut and Pear Green Salad with Mustard Vinaigrette

  When my husband I got married ten years ago, our sweet friend Mary purchased The Thanksgiving Table cookbook off of our registry at Crate and Barrel along with a beautiful pumpkin bread pan.  Once I began to host Thanksgiving at my own house, this book became invaluable.  We now have several recipes that we wouldn't dream of not serving at Thanksgiving.  I will forever be grateful to Mary for this gift and I think of her every time I take this cookbook out.

   Growing up, we did not have salad as part of our Thanksgiving meal; however, after seeing a recipe for a spinach salad in the cookbook, I decided this would be a really nice addition.  Now I look forward to my version as much as I do the turkey and stuffing.  In fact, we actually start making and serving this salad early in the fall as soon as the pears start looking in season at the grocery store.

  The original recipe calls for spinach but I prefer to use green lettuce.  I like the crispness of the lettuce and feel like spinach would be a little overpowering.  I also replaced the Parmigiano-Reggiano with domestic parmesan just because I like it a little better.

  As for the vinaigrette, I use nothing but my Lusty Monk for the mustard but if you still haven't ordered any, you could use any other whole-grain or dijon mustard.  Just know that the Lusty Monk will change your life!

Walnut and Pear Green Salad with Mustard Vinaigrette

1 head of green or red leaf lettuce, washed, dried and torn
2 Bosc pears left unpeeled, cored, and sliced very thinly
1/2 cup (I use a little more) coarsely grated parmesan cheese
1 cup toasted walnut halves
1/2 cup cranberries

Vinaigrette:
3/4 C. olive oil (I use a walnut infused one but regular works fine)
4 T. white balsamic vinegar
4 t. whole grain mustard
2 t. sugar
2 t. Kosher or sea salt
freshly ground pepper to taste

Assemble the salad by combining ingredients in a bowl.  Toss with vinaigrette or serve it on the side.