Frizzly Pear Salad

Joanna Lefebvre

Yield: 24 servings

Pear Balsamic vinaigrette (1 qt.)
2 cups oil,olive
1 cup pear liquid
1 cup vinegar,balsamic
2 Tbsps.salt,kosher
1 Tbsp.pepper,black,cracked
3 gal.lettuce,frisée or other hearty green
as needed salt and cracked black pepper
3 qt.#10 can canned pears,slices, drained
3 qt.smoked ham,julienned
1 1 /2 qt.roasted pepper,red,julienned
1 ½ qt.olives,Kalamata,pitted
1 ½ qt.Parmesan,shaved
48 toasts Parmesan crouton toasts,optional
1 ½ qt.feta,crumbled,optional

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

Recipe by Delaware North Companies Travel Hospitality Services.