Red Lettuce, Asian Pear, and Mint Salad

• 2 heads red-leaf lettuce, torn into 2-inch pieces
• 1 Asian pear, quartered and thinly sliced
• 1 12 cups loosely packed fresh mint leaves
• coarse salt & freshly ground black pepper
• 1 small shallot
• 1 tablespoon champagne vinegar
• 1 teaspoon fresh lemon juice
• 1 pinch coarse salt
• 12 cup extra virgin olive oil
• fresh ground pepper
• 1 baguette, about 14-inches long, cut diagonally into 1/4 inch slices
• 1 garlic clove, crushed
• extra virgin olive oil, for brushing
• 14 cup loosely packed fresh parsley leaves, finely chopped

1. Toss lettuce, Asian pear, mint, salt , pepper and 6 tablespoons vinaigrette in a large Bowl.
2. Serve with toasts.
3. Champagne-shallot vinaigrette: Stir together shallot, vinegar, lemon juice and salt in a small bowl, and let stand for 20 minutes.
4. Pour in oil in a slow steady stream, whisking until emulsified.
5. Season with pepper.
6. Vinaigrette can be refrigerated in an airtight container overnight.
7. Parsley Toast: Preheat oven to 375F Rub one side of each baguette slice with the garlic clove, and brush with oil.
8. Sprinkle each slice with 1/8 teaspoons parsley.
9. Place on baking sheets and bake until golden brown, 8-10 minutes.
10. Serve warm or at room temperature.

asian pear, mint, salt, shallot, champagne vinegar, lemon juice, coarse salt, extra virgin olive oil, fresh ground pepper, baguette, garlic, extra virgin olive oil, parsley

Taken from www.food.com/recipe/red-lettuce-asian-pear-and-mint-salad-371927 (may not work)