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Written by Laura Klein, Publisher
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 4 Servings
Ingredients:
For Vinaigrette:
1 tablespoon Champagne vinegar
1 shallot minced
1 tablespoon of mustard
˝ tablespoon of fresh lemon juice
3 tablespoons of olive oil
Salt and pepper to taste
For Salad:
4 cups of mesculin greens or your favorite greens, washed and dried
2 firm ripe pears
Ľ cup pine nuts toasted
3 – 4 oz of ricotta salata
Method:
Whisk together vinegar, shallot, mustard and lemon juice in a small bowl. Slowly add oil in a steady stream while constantly whisking until vinaigrette is emulsified and all oil has been added. Salt and pepper to taste.
Halve pears lengthwise, remove core with a melon baller and cut into thin slices.
Place lettuce in a salad bowl, thinly shave ricotta salata with a vegetable peeler into salad bowl. Add nuts and pears and gently toss with dressing. Serve immediately.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
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