• 4 cups Romaine
• 1 cup frisee sprigs
• 1 shallot, finely chopped
• red pear, cored and sliced
• ½ cup pistachio nuts, shelled
• Freshly ground pepper
• Salt

Tear Romaine and frisee into bite-sized pieces into a large salad bowl and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing. Add salt and freshly ground pepper to taste. Serve salad on plates with pear slices and nuts on top.

Sherry Vinaigrette Dressing

• 2 tablespoons of sherry vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon agave nectar
• 1-2 cloves of garlic, finely minced
• ¼ teaspoon salt
• Freshly ground pepper
• 4 tablespoons of canola or of extra virgin olive oil

Mix all ingredients except the olive oil in a blender or food processor. Slowly drizzle in the olive oil through the top hole of the blender and continue blending until the mixture slightly thickens. Refrigerate for storage.

Hints:

• Frisee is a sub variety of endive and has a milder more delicate taste.
• Pears are ripe when they give to gentle pressure.
• Change up the salad by using baby spinach with frisee and add in cashews.