Juicy firm-ripe pears meet the satisfying crunch and sweetness of honey-roasted nuts in this quick and simple salad of baby greens.
In a medium-sized bowl, whisk together the cranberry sauce, vinegar, water, oil, and mustard. Season with salt and pepper, to taste. Place the greens in a large serving bowl. Add the dressing, pears, and nuts; toss to mix and coat. Scatter the Parmesan on top and serve.