Mixed Greens With Pears and Pecans



3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil
3 ripe medium pears, each peeled, cored, and cut into 16 wedges
1 wedge Parmesan cheese (4 ounces)
2 small heads radicchio, cored and torn into large pieces
2 small heads Belgian endive, separated into leaves
2 small bunches arugula (4 ounces each), trimmed
1/2 cup pecans, toasted and coarsely chopped

1. Prepare dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended. Add pears, tossing to coat.
2. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
3. Add radicchio, endive, and arugula to pears; toss until mixed and coated with dressing. Top salad with Parmesan shavings and pecans.

Yield: 10 first-dish servings