Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

 This is another salad we made while Bailey was home for Spring Break. We have had both salads a couple of times since then. Very tasty.


Dressing:
1 Tablespoon finely chopped shallots
1 tsp. Dijon mustard
1/4 cup fresh orange juice
4 tsp. fresh Meyer lemon juice (Dean used regular lemon juice and added a little sugar)
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 tsp. extra-virgin olive oil

Salad:
2 Tb. 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- Dean used butter lettuce)
3/4 cu crumbled goat cheese (3oz)



1. 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 and 1/2 tablespoons cheese. yields 8 servings

Calories: 100, protein 3.5 g, car 10.2 g