Recipe for Mixed Greens with Pears and Pecans 
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Yield:
1
Ingredients:
Amount Ingredient
The sweetness of ripe pears and the crunchiness of buttery pecans make this
an irresistible holiday salad.
3 tbl red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/3 cup 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 pieces
2 sm heads Belgian endive, separated into leaves
2 sm bunches arugula, trimmed (4 ounces each)
Instructions:
Instructions: To make dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt and pepper. In thin, steady stream, whisk in oil until blended. Add pears, tossing to coat.

With vegetable peeler, remove enough shavings from wedge of parmesan to measure 1 cup, loosely packed. Set aside.

To make salad: Add radicchio, endive and arugula to pears; toss until mixed and coated with dressing. Top salad with parmesan shavings and pecans.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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