Make 4 Servings

Salad

• 1 head Red Romaine Lettuce
• 4 oz shredded asiago cheese
• 1 cup toasted pecans
• ¼ cup dried cranberries
• 2 Bartlett or Bosc Pears, pealed, cored and sliced
• 12 oz grilled chicken breast, thinnly sliced ( optional)

Vinaigrette Dressing

• 2 lemons, zest and juice
• ¼ cup sugar
• 1 tsp dijon mustard
• 2/3 cup olive oil
• 1 tbsp. fresh chopped thyme
• 1 tbsp. fresh chopped chives
• ½ tsp. salt
• ¼ tsp. pepper

1. wash and dry romaine lettuce, arrange on a platter
2. arrange chicken and pears over the lettuce.
3. sprinkle with cheese, pecans and cranberries
4. to make dressing combine lemon, sugar and dijon.
5. whisk in olive oil, stir in thyme and chives and season to taste.
6. drizzle dressing over salad and serve immediately.