½ cup white sugar
½ cup lemon juice
1 teaspoon diced onion
2 teaspoons Dijon-style prepared mustard
½ teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces crumbled blue cheese
1 cup pecans
1/4 cup dried cranberries
2 pears – peeled, cored and diced
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bowl combine the romaine lettuce, shredded Blue cheese, Pecans, dried cranberries, and cubed pears. Toss to mix then pour dressing over salad just before serving and toss to coat.