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Romaine with sauteed pears
11
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
John Cullen
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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