Autumn Pear Salad AKA Dragon Toe Nail Salad for Halloween from Amanda Cracroft

Dressing:

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 tablespoon chopped green onion

Salt and fresh ground pepper

Mix dressing ingredients in jar; shake well and refrigerate.

Salad:

½ head green leaf lettuce, washed and torn

½ head red leaf lettuce, washed and torn

2 ripe pears, thinly sliced

½ cup unsalted cashews, toasted

Couple handfuls dried cranberries

Optional: 2 oz. Asiago cheese, shaved with vegetable peeler

In salad bowl, combine greens and ¾ of the dressing. Arrange pears, cheese, cashews, and cranberries over top and drizzle on the remaining dressing. YUM!

Carrot Soup by Alixa Winn

6 large carrots pealed

blop of butter

4 cups chicken broth

one large apple

1 cup cream

1/4 tsp nutmeg

vadalia onion

cut carrots into 1/2 inch chunks. Put in a sauce pan with butter and 1 cup ck broth and onion. Cover and cook 20 min. While cooking peal and core and slice apple. Put apple in for last 5 minutes. remove from heat. let cool for about 10 minutes. put all in blender til smooth. stir in cream and nutmeg. put in rest of ck broth. serve hot with blop of sour cream, green onions, and croutons.

--