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Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield Makes 8 servings

Ingredients

  • 8 ounces haricots verts (tiny green beans), trimmed
  • 1 (5-oz.) package gourmet mixed salad greens
  • 2 red Bartlett pears, cut into thin strips
  • 1/2 small red onion, sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup Sweet and Spicy Pecans
  • Sorghum Vinaigrette

How to Make It

  1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.