2 tablespoons goat cheese, blue or Roquefort cheese
2 tablespoons light and firm silken tofu, blended
6 cups mixed greens (see note)
1 Granny Smith apple, cored and cut into 1/8x1-inch pieces
1 small red onion, julienned
Apple-Walnut Vinaigrette (recipe below)
1 firm, ripe Bosc or Anjou pear, cored and thinly sliced
2 tablespoons chopped toasted almonds (optional)

1. Mix goat cheese and blended tofu until smooth and creamy. If you can't bring yourself to use tofu, substitute nonfat sour cream. (This can be done in advance and refrigerated.)

2. Just before serving, toss greens, apple pieces and onion with vinaigrette, reserving a small amount to drizzle over the finished salad.

3. Divide the greens among 4 salad plates; arranging pear slices on top with a dollop of the cheese mixture. Drizzle with remaining vinaigrette; top with toasted almonds, if using, and serve immediately.

Here are two possibilities for the greens: 5 cups mixed greens (such as red leaf or butter lettuce, spinach or arugula) and 1 cup radicchio leaves; or 4 cups mesclun greens mixed with 2 cups torn red leaf lettuce.

2 cloves garlic
2 small shallots
1/4 cup frozen apple juice concentrate
1 1/2 tablespoons white Worcestershire sauce
1/4 cup rice vinegar
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon walnut oil

1. Finely minced garlic and shallots in a food processor or blender.

2. Add remaining ingredients and mix well.

The following kitchen tool is highly recommended for this recipe. If it is not stocked in your kitchen, it is available at Amazon.