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  Firefly's Special Salad
Chef Ronnie Calvo-Perez of the Firefly Bistro

8 oz mixed baby lettuces (or make your own mixture of spinach, red & green leaf and butter lettuces)
1 fresh pear, halved and sliced
4 oz blue cheese, crumbled
2 Tbs dried sweetened cranberries
3 oz Toasted pecan halves

dressing:
1/3 cup white wine vinegar or champagne vinegar
1 Tbsp. dijon mustard
3/4 cup canola oil
salt & fresh cracked pepper to taste


Mix mustard & vinegar w/whisk. Slowly add the oil to emulsify the dressing. Season to taste. Toss the lettuces w/dressing right before serving and garnish w/pear slices, blue cheese, cranberries and pecans.

Yield: 4 Servings