Ingredients
3
tablespoons cider vinegar
3
tablespoons raspberry jam
1
tablespoon vegetable oil
3
cups torn escarole or leaf lettuce
2
small pears, cored
1
tablespoon chopped hazelnuts (filberts)
Preparation
In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
Arrange escarole on 6 individual salad plates. Thinly slice pears; arrange slices over lettuce. Sprinkle hazelnuts over salads; drizzle with dressing. Serve immediately.
