Mixed Greens with Pears and Pecans
Instructions:
- Sweet ripe pears and crunchy buttery pecans make this an irresistible holiday salad.
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1â„2 teaspoon salt
- 1â„2 teaspoon coarsely ground black pepper
- 1â„3 cup olive oil
- 3 ripe medium pears, each peeled, cored, and cut into 16 wedges
- 1 wedge Parmesan cheese (4 ounces)
- 2 small heads radicchio, cored and torn into large pieces
- 2 small heads Belgian endive, separated into leaves
- 2 small bunches arugula (4 ounces each), tough stems trimmed, or 2 bags (5 ounces each) arugula
- 1â„2 cup pecans, toasted and coarsely chopped
- Prepare dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended. Add pears, tossing to coat.
- With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
- Add radicchio, endive, and arugula to pears; toss until mixed and coated with dressing. Top salad with Parmesan shavings and sprinkle with pecans. Makes 10 first-course servings.