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Makes 4 servings.

Salt and pepper 
1  (5- to 6-oz.) bag spring mix salad greens
1/2 cup  chopped toasted hazelnuts or walnuts 
1/4 cup  dried cranberries
1  (15-oz.) can sliced pears, drained and thinly sliced 

1/4 cup  cranberry-raspberry juice concentrate
1/4 cup  rice wine vinegar
4 tsps Dijon mustard 
1/2 tsp  salt 
1/4 tsp  pepper 
1/2 cup  light olive oil
crusty baguettes

Rinse lamb and pat dry. Sprinkle with salt and pepper. Grill over medium hot coals for about 3 to 4 minutes per side; remove from grill and set aside.

To prepare dressing, combine juice concentrate, vinegar, mustard, salt and pepper. Slowly whisk in olive oil. Cut lamb diagonally across the grain into thin slices and place on top of salad greens along with nuts, cranberries and pear slices; drizzle with dressing. Serve with crusty baguettes.

Note: A bottled raspberry vinaigrette dressing may be used in place of the cranberry-raspberry dressing.

California Pear Advisory Board - www.calpear.com/



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