Cooking Directions

• Heat 1 tablespoon of the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until it's tender.
• Stir the broth, vinegar, brown sugar and mustard in the saucepan and heat to a boil. Cook for 5 minutes or until the mixture is slightly reduced. Remove the saucepan from the heat. Beat the remaining oil into the broth mixture with a fork or whisk.
• Toss the salad greens with 1/2 cup dressing in a large bowl. Arrange the greens on a serving platter. Top with the pears, cherries, pecans and cheese, if desired. Serve with the remaining dressing.

Ingredients

• 3 tablespoons olive oil
• 0.25 cup finely chopped sweet onion or shallots
• 1 cup Swanson® Chicken Broth
• 2 tablespoons balsamic vinegar
• 0.25 cup packed brown sugar
• 1 tablespoon coarse-grain Dijon-style mustard
• 16 ounces mixed salad greens
• 2 ripe pear or apples, thinly sliced (about 2 cups)
• 0.5 cup dried dried cherries or cranberries
• 0.25 cup pecans, toasted
• 0.5 cup crumbled blue cheese