Pear Salad with Raspberry Cream
3/4 C. sour cream
1/4 C. raspberry preserves
3 T. red wine vinegar
1/8 t. Dijon mustard
4 firm, ripe pears
2 T. lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 C. freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 C. fresh raspberries
Whisk together first 4 ingredients. Set dressing aside.
Peel pears, if desired; quarter pears. Brush with lemon juice.
Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.
Yield: 4 servings.