Bluegrass Salad

1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter or margarine
3/4 cup walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 cup asparagus tips*
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

Whisk together first 4 ingredients. Chill at least 1 hour.
Melt butter in a skillet over medium heat; add walnuts, and saute 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.
Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.

*1 cup broccoli florets or 1 cup snow peas may be substituted.

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