This is a gorgeous rustic salad. Use the most beautiful greens you can find.
|1 t||Dijon mustard|
|1⁄3 c||red wine vinegar|
|2 T||balsamic vinegar|
|1 c||olive oil|
|salt (to taste)|
|black pepper (to taste)|
|2 lb||lettuce (try a combination of greens: Bibb lettuce, arugula, etc)|
|2||pears (Seckel, Comice, or Bosc, peeled and cut into 1/4" slices)|
|1 c||hazelnuts (unsalted, chopped, lightly toasted)|
|1 c||feta (goat and sheep's milk, crumbled)|
Place the mustard, red wine vinegar, balsamic vinegar, and olive oil in a small bowl. Whisk vigorously until combined. Add a sprinkle of salt and pepper to taste.
Mound the lettuce in a large serving bowl. Top with sliced pear and hazelnuts and drizzle with the dressing. Toss well to coat. Sprinkle with the feta cheese, and serve.