Whisk oilvinegar, and pepper together in a glass bowl or measuring cup. Add the blue cheese and whisk to incorporate.
Arrange the greens on plates. To serve two, you'll use about half the greens. Top with cranberries and pecans and arrange the Korean pear slices around the plate.
Recipe is easily doubled or tripled.
Organic Girl's Vive la France! is a classic French mix of tender mâche rosettes, baby chard, baby arugula, and radicchio. I used Meyer lemon olive oil from We Olive and Winter Ambrosia Vinegar, a seasonal vinegar made from hand-picked apples and pears, from Chaparral Gardens.
Korean Pear, Cranberry, Pecan Salad with Ambrosia Vinaigrette https://shescookin.com/all-hail-the-queen-of-pears/