LAMB & PEAR SALAD WITH CRANBERRY-RASPBERRY DRESSING
Makes 4 servings.
SALAD
Salt and pepper
1 (5- to 6-oz.) bag spring mix salad greens
1/2 cup chopped toasted hazelnuts or walnuts
1/4 cup dried cranberries
1 (15-oz.) can sliced pears, drained and thinly sliced
DRESSING
1/4 cup cranberry-raspberry juice concentrate
1/4 cup rice wine vinegar
4 tsps Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/2 cup light olive oil
crusty baguettes
Rinse lamb and pat dry. Sprinkle with salt and pepper. Grill over medium hot coals for about 3 to 4 minutes per side; remove from grill and set aside.
To prepare dressing, combine juice concentrate, vinegar, mustard, salt and pepper. Slowly whisk in olive oil. Cut lamb diagonally across the grain into thin slices and place on top of salad greens along with nuts, cranberries and pear slices; drizzle with dressing. Serve with crusty baguettes.
Note: A bottled raspberry vinaigrette dressing may be used in place of the cranberry-raspberry dressing.
California Pear Advisory Board - www.calpear.com/
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