Bosc pears, Granny Smith apples, and dried pecans are tossed together with romaine and baby arugula for seasonal Harvest Salad.
All You NOVEMBER 2013
1. Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.
2. Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.
3. In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.
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