We can’t call this difficult or rave about our totally new idea – but we can call this scrumptious…because that’s what it is. ENJOY!
Recipe: Pear, Goat Cheese, and Pecan Salad
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2frugalfoodies
My mom makes this salad every Thanksgiving! That is, if we don’t first eat all of the pecans as they are cooling after being roasted. She also adds cranberries, and to make the dressing super-dee-duperty healthy, as Carol Morgan always does, she uses equal parts balsamic vinegar, pineapple juice, and Dijon mustard – stirred together with a whisk and some herbs, mainly basil – and tosses it all. Ah-mazing.