Winter Salad With Ripe Pears & Toasted Pecans
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Ripe pears||3 Medium, peeled, cored, and each cut into 16 wedges|
|Parmesan cheese wedge||1|
|Head of radicchio||2 Small, torn into large pieces|
|Belgian endive heads||2 Small, separated into leaves|
|Arugula||2 Bunch (200 gm)|
|Toasted pecans||1⁄2 Cup (8 tbs), coarsely chopped|
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.
With vegetable peeler, shave 1 cup loosely packed shavings from wedge of Parmesan cheese; set aside.
Add radicchio, endive, and arugula to bowl with pears; toss to coat evenly.