2 ripe pears, cut in half and cored
2 tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. each salt and pepper
4 tbsp. olive oil
8 cups chopped frisée
1 head radicchio, cored, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1/3 cup chopped pecans

Peel on pear half, cut into chunks, and place in blender with red wine vinegar, mustard, salt and pepper. Puree until smooth, slowly pour in oil, set aside. Cut remaining pear halves into 1/4-inch slices. Place in a large bowl with frisée radicchio, cheddar cheese and pecans. Drizzle with dressing, toss gently to coat.

Submitted by: Sherry Monfils