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Delicious...
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1½ cups |
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pecan halves
(6 ounces) |
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2 Tbs |
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balsamic
vinegar |
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1 Tbs |
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whole grain
mustard |
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salt and
freshly ground black pepper |
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¼ cup |
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vegetable or
canola oil |
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2 medium |
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ripe Anjou
or Comice Pears |
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2 medium |
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Granny Smith
apples |
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3 Tbs |
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fresh lemon
juice |
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1 lb |
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seedless
grapes, halved |
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5 ounces |
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Gruyere
cheese, cut into 1/8 x 1½-inch matchsticks |
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1 head |
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Boston
lettuce, leaves separated |
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1 |
Preheat oven to
350°F. Spread pecans on a baking sheet and toast in the
middle of the oven for 8 minutes, until fragrant. Let
cool to room temperature, then chop coarsely. |
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2 |
In a small bowl,
whisk vinegar and mustard. Season with salt and pepper.
Gradually whisk in oil. |
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3 |
Core pears and
apples and cut them into ½-inch dice. Place in a bowl
and toss with lemon juice. Add grapes, Gruyere and
dressing; toss. |
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4 |
Line a platter with
lettuce leaves and spoon the salad into the center.
Sprinkle the toasted pecans on top. |
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Recipe Source |
| Food and
Wine |
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