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Ingredients |
3/4 cup sour cream
1/4 cup raspberry preserves
3 tbsp white wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tbsp lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries
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Method:
1. Whisk together first 4 ingredients. Set dressing
aside.
2. Peel pears, if desired; quarter pears. Brush
with lemon juice.
3. Arrange lettuce on 4 plates. Arrange pear
quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon,
and raspberries. |
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