For the Vinaigrette
8 Tbsp or more Sutter Buttes Arbequina Extra Virgin Olive Oil
1/2 tsp Sutter Buttes Chardonnay Mustard (or any whole seed mustard)
1 small minced shallot
salt and pepper to taste
Whisk oil, vinegar, mustard and shallots together. Add salt and pepper to taste.
To Poach Pears in Fruit Syrup
1 cup each Strawberries and Raspberries
1/4 cup sugar
1/2 cup water
1 vanilla bean
2-3 pears, firm such as Bartlett, peeled, cored and halved.
Toss greens with the 2-3 Tbsp of cranberry balsamic vinaigrette. Top with toasted walnuts and dried cranberries. Slice poached pears and add to the side of the salad in a fan along with goat cheese on crostini.