Ingredients
1/4
cup red wine vinegar
1/2
jar (10-oz size) seedless raspberry preserves
2
tablespoons chopped fresh basil leaves
1
clove garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon seasoned pepper blend
1/3
cup canola oil
3
firm ripe Bartlett pears, cut into 1/2-inch wedges
1
bag (5 oz) gourmet mixed salad greens
1/2
small red onion, thinly sliced
2
cups fresh raspberries
3/4
cup honey-roasted cashews
1
cup crumbled chèvre (goat) cheese (4 oz)
Preparation
In small bowl, mix vinegar, raspberry preserves, basil, garlic, salt and seasoned pepper blend with whisk; slowly add oil, stirring constantly until smooth.
Heat gas or charcoal grill. Place pear wedges on grill over medium-high heat. Cover grill; cook 2 to 4 minutes, turning once, until golden. Set aside.
In large bowl, toss salad greens, onion, raspberries, cashews and cheese. Top with grilled pears. Drizzle with desired amount of vinaigrette; toss to combine. Serve immediately with any remaining vinaigrette.
