Bluegrass Salad

from Southern Living magazine

1/2     cup  oil
1/4     cup  rice vinegar
1         tablespoon  balsamic vinegar
2        tablespoons  sugar
1         teaspoon  butter
3/4    cup  walnut — chopped
2        heads  romaine lettuce — torn
2        pears
1         cup  asparagus
1/2    cup  blue cheese — crumbled
1/2    cup  dried cranberries

Whisk together first 4 ingredients.  Chill 1 hour.

Melt butter.  Add walnuts and saute 5 minutes or until lightly brown.

Toss together lettuce, pears, asparagus and walnuts.  Sprinkle with cheese and cranberries.

Drizzle with dressing

*Broccoli florets or snow peas may be substituted.