Fall Harvest Salad With Balsamic Vinaigrette

Ingredients

• 1/2 cup grated Parmesan cheese
• 1 bunch watercress, stems removed (about 4 cups loosely packed)
• 1 bunch arugula or baby spinach
• 1 medium pear, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted hazlenuts
• 1/2 cup Wish-Bone® Balsamic Vinaigrette Dressing

Directions

1. Preheat oven to 400°. Line jelly-roll pan with aluminum foil, then spray with nonstick cooking spray.
2. Sprinkle about 2 tablespoons cheese to form a 2-inch circle on prepared pan. Repeat with remaining cheese to make 7 more circles. Bake 5 minutes or until edges are golden; cool.
3. Arrange watercress and arugula on serving platter. Top with pear, cranberries and hazelnuts. Just before serving, drizzle with Wish-Bone® Balsamic Vinaigrette Dressing, then top each salad with two Parmesan crisps.