INGREDIENTS
4 cups
Baby salad greens
2
D'anjou or bosc pears, ripe
1
Fennel, large bulb
3
Mint, leaves
1 tsp
Dijon mustard
1 tsp
Honey
2 tbsp
Lemon juice
1 pinch
Red pepper flakes
1
Salt and freshly ground pepper
1/2 cup
Olive oil
1/4 cup
Sherry vinegar
1/2 cup
Walnuts or pecans, toasted
1/2 cup
Feta