Ingredients
- 48 cups loosely packed frisee or other hearty green
- 3 cups Pear Balsamic Vinaigrette, divided (recipe follows)
- Salt and freshly ground black pepper
- 1 #10 can (12 cups) Pacific Northwest Canned Pears, slices, drained and juice reserved
- 12 cups (about 6 pounds) julienned smoked ham
- 6 cups (2-1/4 pounds) julienned roasted red peppers
- 6 cups (1 pound 14 ounces) pitted Kalamata olives
- 6 cups (18 ounces) shaved Parmesan cheese
- 48 Parmesan crouton toasts (optional)
- 6 cups (2-1/4 pounds) feta cheese, crumbled (optional)
- PEAR BALSAMIC VINAIGRETTE
- 2 cups olive oil
- 1 cup reserved Pacific Northwest Canned Pear juice
- 1 cup balsamic vinegar
- 2 tablespoons kosher salt
- Freshly ground black pepper to taste
Method
For each serving, place 2 cups greens in a small bowl, drizzle with about 1 tablespoon Pear Balsamic Vinaigrette and gently toss to coat. Season to taste with salt and pepper.
Place 2 cups of dressed greens in the center of each of 24 large chilled plates. Top with 1/2 cup pear slices, 1/2 cup ham, 1/4 cup red peppers, 1/4 cup olives and 1/4 cup Parmesan. Drizzle an additional tablespoon of Pear Balsamic Vinaigrette over the ingredients on top of the greens and serve immediately with the optional croutons or feta cheese, and additional vinaigrette on the side.
PEAR BALSAMIC VINAIGRETTE
In the jar of a blender, combine the oil, pear juice, vinegar, salt and pepper. Blend on high speed until smooth and emulsified. Cover and let stand at 2 hours before serving.
Makes 4 cups
