Wash one bunch of red butter lettuce leaves and fluff them out on a plate. (Yes, I’m aware that “fluff them out” isn’t a cooking term.)
Layer with caramelized pears, smoked Provolone cheese, and smoked almonds.
Add a glass of Chardonnay.
And a fork.
Sweet and Smoky Salad with Citrus Vinaigrette
Red butter lettuce leaves, torn
Caramelized pears (recipe to follow)
Smoked almonds (however many you like)
Smoked Provolone cheese, julienned
Citrus Vinaigrette (recipe to follow)
Begin by making the caramelized pears.
1 to 2 D’Anjou pears, peeled, cored, and sliced
1-1/2 Tbsp. butter
1 Tbsp. brown sugar
Melt butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Stir to coat. Reduce heat to medium; cook for 4 to 6 minutes, until pears are coated but retain their shape. Set pears aside on a plate to cool.
Meanwhile, julienne smoked Provolone cheese, assemble lettuce leaves on a plate, and prepare this vinaigrette dressing. (Thank you, Chef Rohini!)
Citrus Vinaigrette (from Food Served With Love And Calories)
3 Tbsp. extra virgin olive oil
2 Tbsp. freshly-squeezed orange juice
2 tsp. freshly-squeezed lemon juice
1 tsp. honey
1/2 tsp. mustard seeds
Kosher salt & freshly ground pepper, to taste
Whisk vinaigrette ingredients together until cohesive; set aside.
Once pears have cooled, layer them over the lettuce with julienned cheese and smoked almonds. Drizzle vinaigrette over the top and prepare for mouth happiness.
Enjoying salad days,