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Romaine with sauteed pears

10

  • Prep Time15 min
  • Total Time15 min
  • Makes4 Servings
Romaine with sauteed pears

John Cullen

Chatelaine Triple Tested

Ingredients

  • 1 tbsp red-wine vinegar

  • 1 1/2 tsp honey

  • 1 1/2 tsp Dijon mustard

  • 1/8 tsp salt

  • 1 tbsp olive oil

  • 2 Bosc pears

  • 1 tbsp butter

  • 1 head romaine lettuce, thickly sliced

  • 1/2 cup chopped toasted pecans, optional

  • 1-in. chunk parmesan, about 28 g

Instructions

  • Whisk vinegar with honey, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Set aside. Cut pears in half. Cut out and discard cores. Slice into wedges.

  • Melt butter in a large frying pan over medium-high. Add pear. Sauté until slightly tender but still fi rm, 2 to 3 min.

  • Toss lettuce with vinaigrette. Divide among 4 plates. Top with pear slices and nuts. Shave parmesan cheese overtop. Serve immediately.

Nutrition (per serving)

Calories 155, Protein 4g, Carbohydrates 18g, Fat 9g, Sodium 236mg.


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