This salad dressing is adapted from a book I co-authored many years ago called, Lemons – Growing, Cooking, Crafting. Amazon has a few dusty old copies left. Click here to find one. The recipe makes about a cup of dressing… a lot more than you’ll need for one salad, but it can be stored in the refrigerator for at least two weeks. Return to room temperature and whisk well to reuse.
For the salad:
In a large salad bowl, combine mixed baby greens, thin unpeeled pear slices, and lightly toasted pecans. Toss with a small amount of the dressing below.
For the dressing:
3 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon brown sugar
¾ cup extra virgin olive oil
1 clove garlic, peeled and smashed
Salt and freshly ground black pepper, to taste
In a small bowl, combine the lemon juice, vinegar, mustard, and brown sugar. Gradually whisk in the olive oil in a thin stream. Add the garlic clove and salt and pepper. Remove garlic clove before serving.
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