Autumn Salad With Creamy Cranberry Dressing - cooking recipe

Ingredients

1/2 cup light mayonnaise
1/2 cup buttermilk
1 tablespoon cranberry juice
2 teaspoons honey
2 teaspoons Dijon mustard
1/3 cup dried cranberries, finely chopped
1 teaspoon dried tarragon or 1 pinch anise seed
salt
cracked pepper
1 (5 ounce) container baby greens
2 medium pears, quartered, cored and thinly sliced
150 g cambozola cheese, pulled into small nuggets or 150 g feta cheese
1/2 cup candied pecans, chopped

Preparation

Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.