(serves 6)
INGREDIENTS
1 large head butter lettuce, torn into pieces
1/2 cup dried cranberries
1 pear, cut into bite-sized pieces
1 ripe, but firm avocado cut into bite-sized pieces (optional)
1/3 cup toasted pecans pieces
1/4 cup crumbled blue cheese
1 recipe Frannie's stoned-ground mustard vinaigrette (below)
Vinaigrette
1/3 cup rice vinegar
1/2+ cup extra-virgin olive oil
1-2 teaspoons lemon juice
1-2 tablespoon stoned ground Dijon
Salt and Pepper, to taste
DIRECTIONS
Mix all and shake well! Toss over salad. (Adjust oil, vinegar and mustard to your own tastes - while some like a more tart dressing, others prefer more olive oil.)
INGREDIENTS
1 large head butter lettuce, torn into pieces
1/2 cup dried cranberries
1 pear, cut into bite-sized pieces
1 ripe, but firm avocado cut into bite-sized pieces (optional)
1/3 cup toasted pecans pieces
1/4 cup crumbled blue cheese
1 recipe Frannie's stoned-ground mustard vinaigrette (below)
Vinaigrette
1/3 cup rice vinegar
1/2+ cup extra-virgin olive oil
1-2 teaspoons lemon juice
1-2 tablespoon stoned ground Dijon
Salt and Pepper, to taste
DIRECTIONS
Mix all and shake well! Toss over salad. (Adjust oil, vinegar and mustard to your own tastes - while some like a more tart dressing, others prefer more olive oil.)
Reach the reporter at:
Lamorinda Weekly, Moraga CA