Source: dLife

Poached pear and blue cheese atop baby greens with a rasberry vinagrette and walnut garnish.

Servings

Raspberry Vinaigrette
1 tbsp sugar free red raspberry jam
0.5 cup balsamic vinegar
1.5 tsp canola oil (walnut oil can be substituted)
0.5 tsp dijon mustard

Salad
0.25 cup red wine (dry red)
1 medium pears , cored and chopped
32 oz mixed salad greens , equal to 4 cups frisee (any baby lettuce can be used)
2 tbsp chopped walnuts , toasted
2 tbsp crumbled blue cheese
1 pinch salt
1 pinch black pepper , freshly ground

1 To prepare the raspberry vinaigrette, place the fruit spread in a small microwaveable bowl and cook on high power for 1 minute or until melted. Whisk in the vinegar, oil, and mustard.
2 To assemble the salad: combine the wine and pear in a small saucepan over medium-high heat. Cook, stirring often, for 4 minutes, or until the liquid has evaporated.
3 Place equal amounts of frisee or baby lettuce on 4 dinner plates. Sprinkle with the walnuts and blue cheese. Add salt and pepper. Divide the chopped poached pear evenly atop the beds of lettuce.
4 Drizzle with vinaigrette.