Avocados, pears, and greens are tossed with a zesty citrus dressing. [ Serves 6 ] 1 orange 2 tablespoons extra virgin olive oil salt & pepper to taste 6 ounces mixed baby greens (12 cups) 2 firm, ripe pears, cored and diced 1 ripe medium avocado, peeled and diced 1/4 cup toasted walnuts* From the orange, grate 1 teaspoon of peel and squeeze 1/4 cup juice. In large bowl, with wire whisk or fork, mix orange peel, orange juice, olive oil, salt, and pepper. Add baby greens, pears, and avocados; toss to coat. Sprinkle with walnuts. To toast the walnuts, place in one layer on a tray and heat in the oven til golden. Watch that they don’t burn. Alternately, heat a dry frying pan on medium and stir walnuts around until golden and fragrant. Remove from heat immediately once they’re ready.