Green Salad with Pears, Pecans and Bleu Cheese

1-1/2  tablespoons		apple cider vinegar
1  teaspoon		Dijon mustard
2  teaspoons		pure maple syrup
1  tablespoon		finely chopped shallot
1/4  teaspoon		salt
1/8  teaspoon		freshly ground black pepper
3  tablespoons		extra virgin olive oil
20		Leaves from large head of red leaf lettuce, torn
1		large, ripe pear, peeled, cored and sliced
2  ounces		blue cheese, crumbled
1/3  cup		pecan pieces, toasted

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For the dressing: Whisk together the vinegar, mustard, maple syrup, shallot, salt, pepper and oil a medium bowl until emulsified.

For the salad: Place the lettuce in a large mixing bowl and toss with the dressing until coated.

Divide the dressed lettuce among individual plates. Top each portion with slices of pear, some blue cheese crumbles and pecan pieces. Serve right away.

NOTE: Toast the pecan pieces in a small, dry skillet over medium heat, stirring, until fragrant, 3 to 5 minutes. Cool completely before using.