RECIPES

1 tbsp honey

4 small heads red oak lettuce

2 tbsp balsamic vinegar

1 tbsp red wine vinegar

1 tsp dijon mustard

1/2 cup extra virgin olive oil

6 ounces Taleggio cheese

 

Heat oven to 250 degrees. Toss the pears with the honet and put the pears on a baking sheet. Warm them in the oven for 15 minutes. Trim the root of the lettuce, but keep the heads intact. In a small bowl combine the balsamic vinegar, red wine vinegar, mustard, and olive oil. Whisk or shake well to emulsify. Season to taste with salt & pepper.

 

To serve, divide the warm pear in quarters among four large plates. Position two slices of Taleggio among the pear slices. Cut heads of lettuce in half lengthwise and lay the halves on the pears and  cheese. Using a squeeze bottle or tablespoon, drizzle the dressing on the salad.