Pear Salad with Raspberry Cream
An elegant first course salad composed of sliced pears arranged on a bed of lettuce, topped with a raspberry cream dressing, bacon crumbles, Parmesan cheese and fresh raspberries.
3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons white wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 slices smoked bacon, cooked and crumbled
1/2 cup fresh raspberries
- Whisk together first 4 ingredients. Set dressing aside.
- Peel pears, if desired; quarter pears. Brush with lemon juice.
- Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.
Makes 4 servings.