PEAR AND WALNUT SALAD WITH PARMESAN BALSAMIC DRESSING

Dressing

½ cup olive oil

¼ cup fresh Parmesan cheese

3 tablespoons minced fresh basil

1 teaspoon lemon juice

2 tablespoons balsamic vinegar

1 clove garlic, crushed

Salt and freshly ground pepper

Salad

1 head butter lettuce

1 teaspoon lemon juice

1 teaspoon olive oil

1 ripe pear, peeled and sliced

4 ounces goat cheese, crumbled

3 tablespoons roughly chopped walnuts, toasted

1 green onion, finely chopped

1. For the dressing, mix together the oil, Parmesan, basil, lemon juice, vinegar, garlic, and salt and pepper to taste. Shake or whisk to blend. Refrigerate for up to three days.

2. For the salad, wash and tear the lettuce into bite-size pieces, discarding the outer leaves. Add the lemon juice and olive oil, and toss. Divide the lettuce among six salad plates, and arrange the pear slices, goat cheese, walnuts, and green onion on top. Drizzle the dressing over the salad and around the edges of the plate. Serve immediately.

MAKES 6 SERVINGS