Delicious, when paired with 2002 Bella Sera® Delle Venezie Pinot Grigio
1/4 Cup extra Virgin Olive Oil
2 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon Orange juice
6 Cups Butter lettuce or baby greens, torn
4 Ripe Anjou pears, peeled, cored and sliced
5 ounce Parmigiano-Reggiano cheese, sliced into long strips
1/4 Cup Pine nuts, toasted
Salt and freshly ground black pepper to taste
In large bowl, whisk together olive oil, vinegar, Dijon, and orange juice. Toss lettuce in the dressing, add pears, and then toss once more.
To serve, arrange lettuce on a salad plate, then top with pears and strips of Parmigiano-Reggiano. Top with pine nuts and a dash of salt and pepper to taste.
serves 4