¼ cup (60 ml) olive oil

4 tsp (20 ml) white wine vinegar

1 tsp (5 ml) Dijon mustard

3 pears, ripe but firm, cored and cut into thin wedges

1 radicchio, thinly sliced

1 head Boston lettuce, torn into pieces

½ cup (50 g) pecans, toasted

In a bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper. Set aside.

In another bowl, toss the pears with the radicchio, lettuce and pecans. Spread onto a large serving dish and dress with the vinaigrette.

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