1. Set aside 4 raspberries. In a small bowl, combine remaining raspberries and vinegar.
2. Mash raspberries using the back of a large spoon. Let mixture stand at room temperature for 30 minutes.
3. Place a fine mesh sieve over a small bowl. Strain raspberry mixture through the sieve, pressing with the back of a spoon to extract as much liquid as possible; discard solids.
4. Whisk oil into raspberry mixture in a slow, steady stream. Cover and chill vinaigrette until ready to serve.
5. Peel pears, cut in half lengthwise. Cut out core; trim ends.
6. Cut each pear half lengthwise into 4 slices. Using a pastry brush, coat pears completely with lemon juice. Divide greens evenly among 4 salad plates.
7. Toss pecans in a skillet with a little oil; add pears and saute until heated through but still firm. Transfer pears and pecans to salad plates.
8. Sprinkle each salad evenly with cheese; place a reserved raspberry on each salad. Stir vinaigrette; drizzle over each salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 224 (70%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 21.3mg||7 %|
|Sodium 412.8mg||14 %|
|Potassium 344.6mg||9 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 14.6g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 321
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