I have to keep shaking the salads up for the lunch programs I make at work, otherwise our guests (and our staff, and me!) will get bored. 

This salad was made with baby greens, some arugula, pears roasted in the oven for 10 minutes with fresh tarragon and just a sprinkle of sugar, toasted walnuts (also sprinkles with sugar), a hard, rosemary crusted goat cheese called “Rosey Goat,” and a simple dressing, pictured above, made with cider vinegar, shallots, vegetable oil (how I wish I had grapeseed oil) and fresh tarragon.

I tossed the greens with the dressing first, then added the walnuts, pears, and cheese. It was a subtle salad, but delicious.