3 tablespoons olive oil0.25 cup finely chopped sweet onion or shallots1 cup Swanson® Chicken Broth2 tablespoons balsamic vinegar0.25 cup packed brown sugar1 tablespoon coarse-grain Dijon-style mustard16 ounces mixed salad greens2 ripe pear or apples, thinly sliced (about 2 cups)0.5 cup dried dried cherries or cranberries0.25 cup pecans, toasted0.5 cup crumbled blue cheese
Heat 1 tablespoon of the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until it's tender.Stir the broth, vinegar, brown sugar and mustard in the saucepan and heat to a boil. Cook for 5 minutes or until the mixture is slightly reduced. Remove the saucepan from the heat. Beat the remaining oil into the broth mixture with a fork or whisk.Toss the salad greens with 1/2 cup dressing in a large bowl. Arrange the greens on a serving platter. Top with the pears, cherries, pecans and cheese, if desired. Serve with the remaining dressing.