Ingredients
| Quantity | Ingredients |
|---|---|
| Dressing: | |
| 1 tbsp | finely chopped shallots |
| 1 tsp | Dijon mustard |
| 1/4 cup | fresh orange juice |
| 4 tsp | fresh lemon juice |
| 1/4 tsp | kosher salt |
| 1/8 tsp | freshly ground black pepper |
| 4 tsp | extra-virgin olive oil |
| Salad: | |
| 2 tbsp | fresh orange juice |
| 2 | firm ripe Bosc pears, cored and thinly sliced |
| 6 cups | mixed baby lettuces |
| 1 head | Boston or butter lettuce, torn (about 2 cups) |
| 3/4 cup (3 ounces) | crumbled goat cheese |
Directions
1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.
2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.
Yield: 8 servings
CALORIES 100 ; FAT 5.6g (sat 2.5g,mono 2.4g,poly 0.4g); CHOLESTEROL 8mg; CALCIUM 67mg; CARBOHYDRATE 10.2g; SODIUM 141mg; PROTEIN 3.5g; FIBER 2.5g; IRON 1.1mg
2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.
Yield: 8 servings
CALORIES 100 ; FAT 5.6g (sat 2.5g,mono 2.4g,poly 0.4g); CHOLESTEROL 8mg; CALCIUM 67mg; CARBOHYDRATE 10.2g; SODIUM 141mg; PROTEIN 3.5g; FIBER 2.5g; IRON 1.1mg
Source: www.cookinglight.com