• ½ cup olive oil

• 3 T. red wine vinegar

• 1 ½ t. sugar

• 1 ½ t. mustard

• 1 clove garlic finely chopped

• ½ t. salt

• Pepper to taste

Wisk all the above together for the dressing

• ½ cup sugar

• ½ cup pecans

Combine in skillet.  Cook over medium heat until sugar is melted.  Cool and break apart.

• 1 head of leaf lettuce torn

• 3 pears cored and chopped

• 5 ounces of Roquefort and Feta cheese

• 1 avacado chopped

• 1 red pepper cut in strips

• Pomegranate seeds

• ½ cup thinly sliced green onions