Baby Greens with Pecans & Pears

• 8 cups baby greens or torn romaine or leaf lettuce (about 8 ounces)
• 2 firm but ripe pears
• Toasted Pecan Vinaigrette or Versatile Vinaigrette (page 222)
• 1/2 cup shredded Parmesan cheese
• 1/2 cup toasted pecans

1. Rinse and dry the salad greens.
2. Cut the pears in half, core them, and cut into matchsticks or thin slices.
3. Lightly coat the pears with a little dressing to prevent discoloration.
4. In a large salad bowl, toss together the greens and pears.
5. Sprinkle the top with cheese and pecans.
6. Pass the vinaigrette at the table.
7. You can purchase grated cheese, but Parmesan looks and tastes even better if you buy it in a chunk and use a coarse grater to shred it or a sharp vegetable peeler to make curls.
8. This salad is also good with blue cheese or chevre.
9. Perfect with Creamy Lemon Pasta (page 18) or Baked Stuffed Tomatoes (page 49).

baby greens, pears, vinaigrette, parmesan cheese, pecans

Taken from www.epicurious.com/recipes/food/views/baby-greens-with-pecans-pears-377179 (may not work)