FRIZZLY PEAR SALAD
Yield: 24 servings (4 cups each)

INGREDIENTS

3 gal. Lettuce, Frisée or other hearty green
3 cups, divided Pear Balsamic Vinaigrette (see recipe)
As needed Salt and cracked black pepper
6 lb. 6 oz. (3 qt./1 #10 can) Pacific Northwest Canned Pears, sliced, drained
6 lb. (3 qt.) Smoked ham, julienned
2-1/4 lb. (1-1/2 qt.) Roasted pepper, red, julienned
1 lb. 14 oz. (1-1/2 qt.) Olives, Kalamata, pitted
1 lb. 2 oz. (1-1/2 qt.) Parmesan, shaved
48 toasts Parmesan crouton toasts, optional
2-1/4 lb. (1-1/2 qt.) Feta, crumbled, optional

METHOD
For each serving: Place 2 cups greens in bowl and drizzle with approximately 1 Tbsp. Pear Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste. Mound each 2-cup serving of dressed greens into center of chilled dinner plate. Arrange 1/2 cup pear slices, 1/2 cup julienned ham, 1/4 cup julienned roasted red peppers, 1/4 cup Kalamata olives and 1/4 cup shaved Parmesan over top of salad. Drizzle an additional 1 Tbsp. Pear Balsamic Vinaigrette over top of each salad. Serve with croutons or crumbled Feta and additional vinaigrette, if desired.

PEAR BALSAMIC VINAIGRETTE
Yield: 1 qt.

2 cups Olive oil
1 cup Pear juice (from canned pears)
1 cup Vinegar, balsamic
2 Tbsp. Salt, Kosher
To taste Pepper, black, ground

In container of blender combine oil, pear juice, vinegar, salt and pepper; blend until smooth and emulsified. Cover vinaigrette and let stand at least 2 hours before serving.

NUTRITION(Per Serving)
Calories: 670,   Calories from Fat: 390,   Fat: 44g,   Saturated Fat: 11g,
Cholesterol: 80mg,   Sodium: 3100mg,   Carbohydrate: 36g,   Dietary Fiber: 4g,
Sugar: 18g,   Protein: 31g,   Vitamin A: 80% DV,   Vitamin C: 30% DV,
Calcium: 35% DV,   Potassium: 6% DV,   Iron: 8% DV

Optional ingredients (croutons and feta) not used in calculations.