From The Veggie Queen by Jill Nussinow, MS, RD
15 minutes prep time   Serves 4

• ½ c water or low-sodium vegetable broth
• 1 Tbsp cornstarch
• ¼ c orange juice
• 2 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ¼ c dried cranberries, divided
• 4 to 6 c greens, including bitter ones like arugula or cress
• 3 Tbsp walnut halves or pieces, toasted
• 2 large ripe pears, each cut into 8 to 12 slices

Freshly ground pepper, to taste

1. Combine water or broth and cornstarch in a small saucepan. Bring almost to boil, until thickened, about 5 minutes. Remove from heat and cool.
2. Combine above mixture with orange juice, balsamic vinegar, mustard, and 2 tablespoons cranberries in food processor. Set aside.
3. Put washed and dried greens in large bowl. Arrange pears over greens and sprinkle walnuts and cranberries over pears. Add dressing and toss. Top with freshly ground pepper. Serve right away.