Ingredients
- 3 tablespoon(s) red wine vinegar
- 2 teaspoon(s) Dijon mustard
- .5 teaspoon(s) salt
- .5 teaspoon(s) coarsely ground black pepper
- .333 cup(s) olive oil
- 3 medium ripe pears, each peeled, cored, and cut into 16 wedges
- 1 (4 ounces) wedge Parmesan cheese
- 2 small radicchio, cored and torn into large pieces
- 2 small heads Belgian endive, separated into leaves
- 2 small (4 ounces each) bunches arugula, trimmed
- .5 cup(s) pecans, toasted and coarsely chopped
Description
3 Tablespoon(s) Red Wine Vinegar 2 Teaspoon(s) Dijon Mustard
Good Housekeeping
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