Pear and Citrus Salad with Dill

[Guest guest]

Pear and Citrus Salad with Dill

 

2 ripe pears, cored and sliced

2 oranges, peeled and sliced

2 tablespoons chopped walnuts  

 

Vinaigrette:  

1/4 cup unseasoned rice wine vinegar

1/4 cup crushed red pepper (OPTIONAL)

salt

2 teaspoons orange juice concentrate

1 1/2 teaspoons honey, melted

1/4 cup canola oil

1/4 teaspoon dried dill or a sprinkle of fresh dill

 

Preheat oven to 350 degrees. Place 2 tablespoons of chopped walnuts on a cookie

sheet & toast lightly, about 5 minutes, until browned. Lay a bed of lettuce

greens on 4 serving plates. On each plate, alternately arrange pear slices &

orange sections on top, sprinkle with walnuts. Dress with vinaigrette. To make

vinaigrette: In a medium bowl, whisk all ingredients, except oil, to blend well.

Pour oil in a steady stream, whisk until dressing is creamy & well mixed.