Makes 8-10 servings. Difficulty
3/4 teaspoon grated orange zest 3 Tablespoons orange juice 1/4 cup red wine vinegar 2 Tablespoons vegetable oil 1 Tablespoon honey Salt and freshly ground black pepper 1/2 cup dried cranberries 2 firm-ripe Bosc pears 8 large handfuls of mixed greens 1/2 cup roasted cashews 1/4 cup Parmigiano-Regianno cheese, shaved with a vegetable peeler
In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, vegetable oil and honey. Adjust seasonings to taste with salt and freshly ground black pepper. Add the cranberries and stir to blend.
Quarter and core the pears; cut lengthwise into 1/4 inch thick slices. Place the greens in a large salad bowl and add about 1/3 of the prepared dressing; toss to coat the greens. Continue to add more dressing until the leaves are lightly and evenly coated but not soaked (you may not need all of the dressing). Add the pears and cashews to the salad and toss briefly. Divide salad among salad plates and serve.