Greens with Pears, Cheddar and Cherries

This recipe comes from the December 2006 edition of Good Housekeeping. I like it because although it’s a salad, it’s hearty enough to stand up to a winter meal.

• 2 tbsps mayonnaise
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sugar
• salt and pepper
• 3 ripe medium pears, cored and each cut into 16 wedges
• 1 small piece (about 4 ounces) sharp cheddar cheese
• 2 bags baby greens, or the equivalent in mixed greens
• 1/2 cup dried tart cherries

Prepare the dressing by whisking the first five ingredients together, then add the pears and coat to toss. With vegetable peeler, shave enough cheese to equal 1/2 cup (I always do more). Add the greens to the pears and dressing and toss well; top with the cheese and cherries. This works really well with baked chicken.