Recipe information
Yield
4 Servings
Ingredients
1
tablespoon Dijon mustard
1
tablespoon dry Sherry
1
tablespoon red wine vinegar
1
/4 cup extra-virgin olive oil
8
cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1
cup fresh Parmesan shavings (about 2 ounces)
1
large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1
/3 cup walnuts, toasted (about 1 1/2 ounces)
1
shallot, peeled, thinly sliced
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Preparation
Step 1
Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
Step 2
Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.