For the Salad:
10 cups torn salad greens
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3 large ripe pears, peeled and cut into large pieces
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1/2 cup thinly sliced green onions
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4 ounces crumbled blue cheese
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1/4 cup slivered almonds, toasted
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For the Mustard Vinaigrette:
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3 tablespoons cider vinegar or red wine vinegar
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1 1/2 teaspoons dijon mustard
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