Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Ingredients

• 2  purée of usa bartlett pear red cut into thin strips
• 4 ounces gorgonzola crumbled
• 8 ounces haricots verts trimmed (tiny green beans)
• 1 cup pecans sweet
• 0.5 small onion red sliced
• 5 oz the salad mixed
• 8 servings sorghum syrup 

Equipment

Directions

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.
2. Serve with Sorghum Vinaigrette.