Lunch: Winter Salad with Ripe Pears and Toasted Pecans

A beautiful addition to your holiday table -- the combination of green and red lends a festive touch.

Ingredients

3 tbsp. red wine vinegar
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/3 c. olive oil
3 medium ripe pears
1 wedge Parmesan cheese
2 head radicchio
2 head Belgian endive
2 bunch arugula
1/2 c. toasted pecans

Instructions

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. Serve salad topped with Parmesan shavings and pecans.

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