Yield: 24 servings
Pear Balsamic vinaigrette (1 qt.)
2 cups oil,olive
1 cup pear liquid
1 cup vinegar,balsamic
3 gal.lettuce,frisée or other hearty green
as needed salt and cracked black pepper
3 qt.#10 can canned pears,slices, drained
3 qt.smoked ham,julienned
1 1 /2 qt.roasted pepper,red,julienned
1 ½ qt.olives,Kalamata,pitted
1 ½ qt.Parmesan,shaved
48 toasts Parmesan crouton toasts,optional
1 ½ qt.feta,crumbled,optional
For vinaigrette: In container of blender combine oil, pear liquid, vinegar, salt and pepper; blend until smooth and emulsified. Cover vinaigrette and let stand at least 2 hours before serving.
- Per serving: Place 2 cups greens in bowl and drizzle with approximately 1 Tbsp. Pear Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
- Mound each 2 cups serving of dressed greens into center of chilled dinner plate. Arrange 1⁄2 cup pear slices, 1⁄2 cup julienned ham, 1⁄4 cup julienned roasted red peppers, 1⁄4 cup Kalamata olives and 1⁄4 cup shaved Parmesan over top of salad. Drizzle an additional 1 Tbsp. Pear Balsamic Vinaigrette over top of each salad. Serve with croutons or crumbled Feta and additional vinaigrette, if desired.
Recipe by Delaware North Companies Travel Hospitality Services.