wine country eating

photo courtesy of cookinglight.com

DRESSING:
1 TBSP finely chopped shallots
1 TSP Dijon mustard
1/4 cup + 2 TBSP fresh orange juice
juice from 1 meyer lemon
4 TSP extra virgin olive oil
salt and pepper

Salad:
2 firm, ripe bosc pears, cored and thinly sliced
1 lb. baby mixed letuce (butter lettuce, arugula, etc.) torn into bite sized pieces
3/4 cup crumbled goat cheese
Make dressing by whisking together shallots and mustard in a medium bowl. Stir in 1/4 cup OJ, lemon juice, salt and pepper. Stir in olive oil.

In a separate bowl, toss 2 TBSP OJ with pears. Mix in washed lettuce, then drizzle with dressing and toss. Sprinkle with goat cheese and serve.