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Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) red wine vinegar

  2. 2 teaspoon(s) Dijon mustard

  3. 1/2 teaspoon(s) salt

  4. 1/2 teaspoon(s) coarsely ground black pepper

  5. 1/3 cup(s) olive oil

  6. 3 medium ripe pears , peeled, cored, and each cut into 16 wedges

  7. 1 wedge Parmesan cheese , about 4 ounces

  8. (small, 7 ounces each)

  9. radicchio , torn into large pieces

  10. 2 head(s)

  11. (small)

  12. Belgian endive , separated into leaves

  13. 2 bunch(es) (about 4 ounces each )

  14. arugula

  15. 1/2 cup(s) toasted pecans , coarsely chopped

Instructions Jump to Ingredients ↑

  1. In very large bowl, with wire whisk or fork, mix vinegar, mustard, salt, and pepper. Gradually whisk in olive oil until blended. Add pear wedges; toss to coat pears with dressing.

  2. With vegetable peeler, shave 1 cup loosely packed shavings from wedge of Parmesan cheese; set aside.

  3. Add radicchio, endive, and arugula to bowl with pears; toss to coat evenly. Serve salad topped with Parmesan shavings and pecans.

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