Pear Salad W/Poppy Seed Dressing

Nothing is better to me than a well composed salad and that's saying something since I don't like salad dressing.  I'll sometimes eat oil and vinegar types if they are sweetened a little.  Strange I know.  You have no idea how many times a server has said, "no dressing?", how about this or that.  No thanks, dry salad please.  But, I love this salad, dressing and all.  It's a fresh combination that reminds you it's fall.  I'm even thinking I may have this as one of our sides on Thanksgiving or the day after with leftovers.   

Pear Salad
2 heads romaine lettuce (chopped)
1/2 lb. bacon - cut in to 1/2 inch pieces and nuke in microwave until crisp.
3 pears, cut into chunks (red skinned pears looks especially nice if you can find them)
12 oz. feta cheese
1 cup chopped pecans (plain or sugared)

Poppy Seed Dressing
1/2 cup vegetable oil (I use canola oil)
1/4 cup vinegar
1/4 cup sugar
1/2 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 red onion (finely chopped)

Make the dressing, blend well and put in refrigerator to chill until needed.  Shake well before putting on salad.

Nuke bacon in microwave between two paper towels on paper plate.  Chop lettuce, pears and pecans.

Assemble ingredients in salad bowl and just before serving mix with as much of the dressing as desired.