Lettuce And Pear Salad

Ingredients

Total Yield: 4 servings

Salad

• 10 oz Red Leaf Lettuce (about 1 medium) or Baby Spring Mix

• 2 ea Bartlett Pear, peeled, cored, sliced

• 2 oz Pecans, toasted, chopped

• 2 oz Dried Cranberries

• 3 oz Of Crumble Blue Cheese Or Feta

• Black Pepper, ground (as needed)

• 1 fl-oz Vinaigrette

Vinaigrette

Total Yield: 5 fl-oz

• 1 tablespoon Shallots, minced

• 2 teaspoon Dijon Mustard

• 1 fl-oz Red Wine Vinegar

• 1 tablespoon Honey

• 3 fl-oz Canola Or Extra Virgin Olive Oil

• to taste Salt

• to taste Ground Black Pepper

Prep Method

Salad

1. Wash lettuce and dry in a salad spinner . Tear by hand into bite size pieces. (if using spring mix, this is not necessary).

2. Add the chopped pecans to a sauté pan and cook over medium heat stirring frequently until nuts are fragrant and lightly browned. Transfer to a sheet pan and cool.

3. Combine the lettuce, pears, pecans, cranberries and cheese in a large mixing bowl. Gently toss the salad with the vinaigrette. Be careful to keep the pear slices whole and intact and do not break up the cheese.

4. Arrange on a serving plate and serve immediately.

Vinaigrette

1. In a small bowl, combine the shallot, mustard, honey and vinegar .

2. Add the oil gradually, whisking constantly.

3. Add additional flavorings and adjust the seasoning with salt and pepper.

4. Taste and adjust acid/oil balance.