Romaine with sauteed pears

10

PREP TIME

15 min

Makes

4 Servings

Romaine with sauteed pears

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
  • 4 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 9 g,
  • Sodium
  • 236 mg.

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