1 head escarole or red leaf lettuce
2 pears, cored and sliced lengthwise (red bartlett are very pretty, or bosc)
1/2 cup sliced almonds, toasted lightly
French feta cheese, crumbled, about 1/2 cup
1 T Champagne vinegar or sherry vinegar
3 T olive oil
Wash and tear lettuce into bite-sized pieces, mix with pears. Combine dressing ingredients and toss salad. Sprinkle almonds and feta over the top.
Serves: 6
Source: Stacey Pelinka
Prepared by: Stacey for the March 2008 meeting.