Later Sunday: Pear salad

We had the choux croute early, so we needed to eat something later but didn't want anything heavy. So we made salad with:
Romaine lettuce
carrot strips (shaved with the peeler)
sliced pear
sliced avocado
dried cranberries
toasted walnuts
and dressed it with balsamic vinegar and olive oil.

I actually didn't add the avocado until we were halfway done and I realized that it would fit well.