Pear and Blueberry Salad

Pear and Blueberry Salad
From: Susan Gilchrist

Salad:
1 head Boston Lettuce -- chopped
2 Winter Pears -- cored, peeled & thinly sliced
½ cup Sunflower Seeds -- salted & shelled
½ Red Onion -- thinly sliced
8 oz freshly grated Parmesan Cheese
½ lb mixed Baby Greens
4 oz crumbled Blue Cheese
2 cans Mandarin Oranges -- drained
3 Tbl roasted Pumpkin Seeds
3 oz fresh or frozen Blueberries

On a Large platter toss: Greens, Sunflower Seeds, Blue Cheese, Oranges, Pumpkin Seeds, and Red Onion.
Garnish with Blueberries, Parmesan Cheese, and Pear slices. Pour dressing on just before serving or just place to the side.

Dressing:
½ cup Red Wine Vinegar
¼ cup Blueberries
1 Tbl Sugar

Simmer in a non-aluminum pan for 20 min. Let sit covered overnight. Strain through cheese cloth to clarify.
(FYI: Sometimes I don’t strain it through a cheese cloth)

Dressing Continued: 
½ cup Blueberry Vinegar mix
½ tsp Dry Mustard
½ cup Sugar
½ cup Blueberries
1 tsp Poppy Seeds
½ cup Vegetable Oil

• Mix ALL ingredients in a blender. Cover and refrigerate. This will keep for a week!