Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) red wine vinegar 2 teaspoon(s) Dijon mustard 1/2 teaspoon(s) salt 1/2 teaspoon(s) coarsely ground black pepper 1/3 cup(s) olive oil 3 medium ripe pears , each peeled, cored, and cut into 16 wedges 1 (4 ounces) wedge Parmesan cheese 2 small radicchio , cored and torn into large pieces 2 small heads Belgian endive , separated into leaves 2 small (4 ounces each) bunches arugula , trimmed 1/2 cup(s) pecans , toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  1. 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 pecans.


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