Ingredients

• 2 T orange juice
• 1 T lemon juice
• 1 t Dijon mustard
• 1 t honey
• 1/4 t thyme, chopped
• 6 T olive oil
• 1 ea red onion, 1-inch wedges, root intact
• 1 hd Bibb lettuce, separated but leaves intact
• 6 oz baby spinach
• 1 ea pear, 1-inch chunks
• 1/2 C crumbled goat cheese
• 1/3 C smokehouse almonds, coarse chop
• 1/4 C dried cranberries

Instructions

1. Toss onion wedges in 2 T oil, season w/salt and pepper, then roast at 400 until brown and soft, about 25 minutes. Flip wedges halfway through cooking. Cool 15 minutes.
2. Whisk together the orange and lemon juices, mustard, honey, and thyme, then gradually whisk in 4 T of oil. Season to taste.
3. Plate the Bibb lettuce. Toss the spinach in 1/4 C of the dressing, then plate atop the lettuce. Top with the onion, pear, goat cheese, almonds and cranberries. Drizzle with remaining dressing and serve.

Source: Cook's Country magazine

Contributed by: Skip