Pear Salad

Serves 6.

Vinaigrette:

2 tablespoons Champagne vinegar

3 tablespoons honey

1 tablespoon fresh lemon juice

Salt and pepper

5 tablespoons olive oil

Salad:

1 cup slivered almonds

1/3 cup sugar

1 to 1 ½ 5-oz packages mixed baby greens

3-4 green D’Anjou pears, ripe but still crisp

6-8 slices thick cut bacon, cooked and crumbled

1 cup shaved fresh Parmesan cheese

Whisk together vinegar, honey, lemon juice, and salt and pepper to taste. Add oil in a slow stream, whisking to combine.

Add almonds and sugar to a medium pan over medium-high heat. Let sugar begin to melt, stirring almonds to coat. Continue to cook until sugar is melted and just barely begins to caramelize. Remove from heat, and dump almonds onto a silicone mat to cool.

Core pears and cut lengthwise in halve. Cut halves into thin slices. Add pear slices, cooled sugared almonds, bacon crumbles, and parmesan cheese to lettuce mix. Pour about half the vinaigrette over salad, mixing well to coat, then continue to add additional vinaigrette to taste.