|
|
Pear and
Pecan Salad
Toasted pecans:
- 1/2 cup (120 ml)
pecans
- 1/4 tsp ( 1 ml) salt
- 1/4 tsp (1 ml) sugar
- 2 tbsp (30 ml)
olive oil
Toss the ingredients together, spread on a baking sheet and toast
at 350F (180C) for 3-4 minutes.
Salad:
- 1
pear
- 4 or 5 Boston lettuce leaves
On individual salad plates,
arrange the pieces of Boston lettuce. Peel, pit and slice the pear and arrange
the slices on the lettuce. Sprinkle the toasted pecans over the salad. Drizzle
with a vinaigrette of:
- 1 tsp (5 ml) Dijon Mustard
- 1 tsp (5 ml) red
wine vinegar
- 4 tsp (20 ml) olive oil
Serves
2.
|
|
|
|
