Ingredients:

• 1 dash large pear 
• 1 cup olive oil 
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper 
• 1 tablespoon honey 
• 1 tablespoon Dijon mustard 
• 1/2 cup raspberry vinegar 
• 1 cup pomegranate seeds, divided 
• 1 teaspoon lemon juice 
• 1/4 teaspoon ground cinnamon 
• 1 1/4 teaspoon sugar 
• 1/2 cup Priester's pecan pieces 
• 1 teaspoon butter 
• 3 each 5 oz packages of spring mix salad greens 
• 1/2 cup crumbled bleu cheese

Directions:

In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, bleu cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately. Yield: 12 servings (1 cup each).