This recipe for Good Housekeeping
provides a beautiful addition to your holiday table — the combination of green and red lends a festive touch.
with Ripe Pear
and Toasted Pecans
3 tablespoons red wine vinegar 2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil 3 medium ripe pears, peeled, cored and each cut into 16 wedges
1 wedge Parmesan cheese, about 4 ounces
2 heads (small, 7 ounces each) radicchio, torn into large pieces
2 heads (small) Belgian endive, separated into leaves
2 bunches (about 4 ounces each) arugula
1/2 cup toasted pecans, coarsely chopped
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. Makes 10 accompaniment servings
• Each serving: About 205
calories, 15g total fat (3g saturated),
9mg cholesterol, 360mg
sodium, 14g total carbohydrate,
©2009 Hearst Communications