Pear and Feta Salad with with Port Vinaigrette

Ingredients:

• 2 Tanimura & Antle Romaine Hearts, chopped
• 1/4 cup feta cheese, crumbled
• 1 ripe pear, sliced
• red onion, sliced
• 1/4 cup pecans, chopped

Dressing:

• 3 shallots, minced
• 2 cups extra virgin olive oil
• 1 cup port wine
• 1/4 cup balsamic vinegar
• 2 Tbs. honey
• 2 Tbs. fresh lemon juice

Directions:

• Pour oil over minced shallots and heat until oil begins to sizzle.
• Reduce heat and simmer 2 minutes.
• Remove from heat.
• Whisk port, vinegar, honey and lemon juice together.
• Whisk in hot oil and shallots.
• Toss Romaine Hearts and ingredients with just enough dressing to coat salad.
• Salt and pepper to taste.
• Serve immediately.
• Dressing yields 3 cups - retain remaining dressing for your next salad.

Serves 4-6.

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