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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 T. Dijon mustard

  2. 1 T. dry Sherry

  3. 1 T. red wine vinegar

  4. 1/4 cup extra-virgin olive oil

  5. 8 cups mâche ( lamb 's lettuce) or mixed baby greens (about 4 ounces)

  6. 1 cup fresh Parmesan shavings (about 2 oz)

  7. 1 large firm Bosc pear , peeled, halved, cored, cut into thin slices (about 8 oz)

  8. 1/3 cup walnut s, toasted (about 1 1/2 oz)

  9. 1 shallot , peeled, thinly sliced

Instructions Jump to Ingredients ↑

  1. Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.

  2. Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.

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