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- 6 cups greens or Romaine hearts, cut into bite-size pieces
- 1/4 cup red onion, finely diced
- 1/2 lb. bacon, cooked till crisp then crumbled
- 1/4 cup chopped pecans
- 1/4 cup dried cherries
- 1/2 cup Parmesan cheese, shredded
- 4 pears (or apples)
- 2 tablespoons lemon juice for keeping fruit from turning brown
- Bacon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 2 tablespoons bacon drippings
- 1 tablespoon dark brown sugar
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
View Full Recipe at Pots and Pins
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