Pear + Pecan Salad with Cranberry Vinaigrette – Dana Shortt Gourmet

Pear + Pecan Salad with Cranberry Vinaigrette

Oil + Vinegar – Pairing – Citrus-Cranberry Pear:

BLOOD ORANGE fused olive oil
CRANBERRY PEAR white balsamic vinegar

Pear + Pecan Salad with Cranberry Vinaigrette


  • 2 tablespoons water
  • 3 tablespoons DANA’s Cranberry Pear white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 4 tablespoons dried cranberries, divided
  • 2 tablespoons DANA’s Blood Orange fused olive oil
  • 6-8 cups mixed greens
  • ¼ cup nuts, toasted and chopped (use pecans or almonds or walnuts)
  • 2 large ripe pears or apples, cut into slices
  • freshly ground pepper, to taste


  1. In a food processor, combine the water, cranberry pear vinegar, mustard, and 2 tablespoons of dried cranberries. Blitz or pulse for 15 seconds.
  2. With the motor running, slowly add the blood orange fused olive oil, until blended.
  3. Place the greens in a large bowl. Add the vinaigrette, nuts, apples or pears, and the remaining cranberries, and toss. Top with freshly ground pepper and serve.
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