Red Lettuce, Asian Pear, and Mint Salad

This is a very tasty salad, with a delicious Champagne-shallot vinaigrette dressing delicious!!!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  heads red-leaf lettuce, torn into 2-inch pieces
• 1  Asian pear, quartered and thinly sliced
• 1 1⁄2 cups  loosely packed fresh mint leaves
•  coarse  salt & freshly ground black pepper

• Champagne-Shallot Vinaigrette

• 1  small shallot
• 1  tablespoon champagne vinegar
• 1  teaspoon fresh lemon juice
• 1  pinch coarse salt
• 1⁄2 cup extra virgin olive oil
•  fresh ground pepper

• Parsley Toast

• 1  baguette, about 14-inches long, cut diagonally into 1/4 inch slices
• 1  garlic clove, crushed
•  extra virgin olive oil, for brushing
• 1⁄4 cup  loosely packed fresh parsley leaves, finely chopped

Directions

1. Toss lettuce, Asian pear, mint, salt , pepper and 6 tablespoons vinaigrette in a large Bowl. Serve with toasts.
2. Champagne-shallot vinaigrette: Stir together shallot, vinegar, lemon juice and salt in a small bowl, and let stand for 20 minutes. Pour in oil in a slow steady stream, whisking until emulsified. Season with pepper. Vinaigrette can be refrigerated in an airtight container overnight.
3. Parsley Toast: Preheat oven to 375°F Rub one side of each baguette slice with the garlic clove, and brush with oil. Sprinkle each slice with 1/8 teaspoons parsley. Place on baking sheets and bake until golden brown, 8-10 minutes. Serve warm or at room temperature.