Tender Greens With Pears, Caramelized Walnuts & Blood Orange Vinaigrette

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The dressing:

3/4 cup freshly squeezed juice from 3 blood oranges

1/4 cup Port wine

1 heaping teaspoon light brown sugar

1/2 teaspoon kosher salt

1 teaspoon balsamic vinegar

6 to 8 tablespoons fruity extra virgin olive oil

The salad:

1/2 cup thinly sliced red onion

-- Juice from 1 lime

-- Pinch of sea salt

2 firm pears

6 to 8 cups of mixed tender lettuces, washed and dried very well (like butter lettuce, spring greens, and a couple of cups of young frisee)

1/2 cup caramelized walnuts or almonds (see recipe above)

1/2 cup crumbled blue cheese like Point Reyes Original or Gorgonzola

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