Annual Thanksgiving Salad

 Mixed Greens with Toasted Nuts, Boucheron & Fruit 

For the last 5+ years (and possibly longer), I have been making the same salad for Thanksgiving dinner. I'm not sure why this became the Thanksgiving salad, but I suppose it has to do with how nicely it rounds out the meal while still feeling fall and festive. This year was no exception to how delish this salad really is. Everyone at the table had some, and everyone enjoyed it thoroughly. In fact, it made me realize that I should make this salad more often as it can easily be served anytime of year. Hope you enjoy as much as we did. Bon appetit!

Ingredients: (serves 10-12) 

• 2-4 cups mixed greens
• 2-4 oz Boucheron cheese (type of goat cheese found at most local supermarkets)
• 1 Asian pear, thinly sliced
• 1/8 cup chopped pecans 
• 1/8 cup chopped walnuts
• 1/4 cup dried cranberries (fruit juice sweetened)
• olive oil
• balsamic vinegar
• red wine vinegar
• dijon mustard
• 1 egg yolk
• salt & pepper, to taste

Salad dressing: I don’t measure this, but you want about 1 part olive oil to equal parts balsamic and red wine vinegars, and roughly 2 Tbsp mustard. In a jar combine olive oil, balsamic vinegar, red wine vinegar, mustard, egg yolk, salt and pepper. Shake until yolk is disolved. Keep adding vinegar of choice or mustard to taste (more balsamic = sweeter, more mustard and red wine vinegar = tangier).


Place greens in large mixing bowl and toss with dressing. Top greens with pear, cheese, nuts & cranberries. Serve & enjoy!