Romaine with sauteed pears

Prep 15 min
Makes 4 Servings



1 tbsp
red-wine vinegar
1 1/2 tsp
1 1/2 tsp
Dijon mustard
1/8 tsp
1 tbsp
Bosc pears
1 tbsp
1 head
romaine lettuce, thickly sliced
1/2 cup
chopped toasted pecans, optional
1-in. chunk
parmesan, about 28 g


  • 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.


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