Here is a recipe I am sharing from The Pollan Family Table Recipe Book.
It is a simple and classic recipe that I always serve this time of year. It is great for a Thanksgiving green salad or really anytime.
For the dressing: Combine all ingredients into a glass jar and shake.
1/3 cup white balsamic vinegar
1 tbsp of raspberry vinegar, sherry vinegar or champagne vinegar
1 1/2 tsp Dijon mustard
1/3 cup grapeseed oil
2 tbsp extra virgin olive oil
For the Salad:
5 to 7 ounces of baby greens
1/2 cup of chopped walnuts (can caramelize if you want)
1/2 pear cored and thinly sliced
1/3 cup shaved Parmesan cheese