Recipe by CarolAT
This crispy, sweet salad is so quick and easy to make for a light summer dish. This salad would also be delicious using apples too. To add a bit more crunch, I also added a few toasted pecans. I found this recipe in a Good Housekeeping magazine.
Top Review by evelyn/athens
This really is a good salad and is deserving of more stars due to ease of prep and great taste. I used Anjou pears, which the dressing was really good with. Taking a cue from the poster, I sprinkled some chopped, roasted macadamias on top for the textural contrast, but the bland nuttiness also proved a great foil for the sweet fruit and sharp(ish) dressing. Yum!
- 1 large boston lettuce, torn into bite-sized pieces
- 1 tablespoon olive oil (butter can also be used)
- 2 firm but ripe bosc pears or 2 Anjou pears, cored and cut lengthwise into 8 wedges
- 1⁄4 cup cider vinegar
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper, coarsely ground
Directions See How It's Made
- In large serving bowl, place lettuce.
- In 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
- Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
- Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
- Pour pears and liquid from skillet into bowl with lettuce, toss to coat. Serve immediately.