This recipe makes four servings. Baby greens, watercress, toasted pecans, crumbled Blue cheese, warm slices of grilled pear are a great expression of fall flavor. Served alongside grilled Foster Farms Turkey this salad is a comforting treat all year long.
Prepared cranberry sauce
Bartlett pear, sliced
Pecan pieces, toasted
Blue cheese, crumbled
Heat grill pan over medium heat. Cook the turkey slices and pear slices on grill until they have nice, dark grill marks and are heated through, about 2 minutes per side.
Make cranberry vinaigrette by whisking together the extra-virgin olive oil, balsamic vinegar and prepared cranberry sauce.
In large bowl, combine the baby greens and watercress and toss with just enough dressing to lightly coat.
Lay out slices of grilled turkey and grilled pear on 4 plates. Pile dressed greens on top and garnish with pecans, blue cheese, and dried cranberries.