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Recipe courtesy of Kimberly Schlapman

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 cups 1-inch cubes day-old multigrain bread
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup toasted pecans, roughly chopped
1 head butter lettuce, torn into bite-size pieces
1 large pear, thinly sliced
2 tablespoons honey
Juice of half a lemon

Directions

Preheat the oven to 350 degrees F.

In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.

Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.

Pour the dressing over the salad and serve.

My Private Notes

Name: Pear Salad with Honey Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 cups 1-inch cubes day-old multigrain bread; 1/4 cup plus 3 tablespoons olive oil; Salt and freshly ground black pepper; 1 cup toasted pecans, roughly chopped; 1 head butter lettuce, torn into bite-size pieces; 1 large pear, thinly sliced; 2 tablespoons honey; Juice of half a lemon