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Ingredientes
- Â Â The sweetness of ripe pears and the crunchiness of buttery pecans make this
- Â Â an irresistible holiday salad.
- 3 Tbsp. red wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp coarsely grnd black pepper
- 1/3 c. extra virgin olive oil
- 3 x ripe medium pears, each peeled, cored and cut into 16 wedges
- 1 x wedge parmesan cheese (4 ounces)
- 2 sm heads radicchio, cored and torn into large pcs
- 2 sm heads Belgian endive, separated into leaves
- 2 sm bunches arugula, trimmed (4 ounces each)
- 1/2 c. pecans, toasted and coarsely minced (see note)
Direcciones
- To make dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt and pepper. In thin, steady stream, whisk in oil till blended. Add in pears, tossing to coat.
- With vegetable peeler, remove sufficient shavings from wedge of parmesan to measure 1 c., loosely packed. Set aside.
- To make salad: Add in radicchio, endive and arugula to pears; toss till mixed and coated with dressing. Top salad with parmesan shavings and pecans.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 1137 | |
| Calories from Fat 819 | 72% |
| Total Fat 93.85g | 117% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1290mg | 54% |
| Potassium 789mg | 23% |
| Total Carbs 80.38g | 21% |
| Dietary Fiber 18.4g | 61% |
| Sugars 48.47g | 32% |
| Protein 5.32g | 9% |
