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Winter Lettuce Salad with Pears and Champagne Vinaigrette
Date: February 12, 2016
  • 6 cups mixed greens
  • 4 cups baby spinach
  • 2 pears, slightly firm
  • ½ cup dried cranberries
  • ¼ cup slivered almonds, toasted
  • ¼ cup champagne vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste
Preparation Steps:
  1. In a large salad bowl, toss together mixed greens and baby spinach. Arrange on a serving platter and sprinkle almonds and cranberries evenly over surface.
  2. Rinse pears and quarter them, removing center core. Thinly slice them and arrange them over salad greens. Place in refrigerator to chill, until ready to serve.
  3. In a small bowl whisk together vinegar, honey, lemon and Dijon mustard. While vigorously whisking slowly drizzle in the olive oil, to create a thick emulsion.
  4. When ready for service drizzle dressing over arranged salad and serve at the table.

Yields:  6 servings

Whisk Kitchen | A Community of Cooks

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