Receta de vinagreta de miel y mostaza sobre ensalada de lechuga francesa y pera

Ingredientes

• 3 Tablespoons extra virgin olive oil
• 1 1/2 teaspoons honey mustard
• 3 Tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• fresh ground black pepper
• 1 head of bite-size torn pieces of Boston lettuce
• 1 peeled, cored and chopped pear
• 3 oz. crumbled blue cheese
• 1 peeled, pitted and diced avocado
• 1/3 cup pomegranate seeds
• 1/2 cup thinly sliced green onions
• 1/2 cup pecans

Preparación

1. 1

   Toast the pecans: in a dry skillet until the pecan fragrance comes out. Set aside.

2. 2

   Make the vinaigrette: Add the honey mustard, apple cider vinegar, olive oil, salt and pepper in a mason jar. Shake several times until is all blended and emulsifies. Set aside.

3. 3

   Build the salad: In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, pomegranate seeds and green onion.

4. 4

   Pour the salad dressing: over the greens. Sprinkle on some chopped pecans.