¾ cup sour cream
¼ raspberry preserves
3 tablespoons red wine vinegar
½ teaspoon Dijon Mustard
2 firm Ripe Pears, cored and sliced thin, then tossed in 1 tablespoon Lemon Juice and ¼ cup water
1-2 heads Romaine Lettuce, (use just the inner leaves)
6 bacon Slices, cooked and crumbled, optional
¾ cup mandarin orange segments
½ cup peanuts
½ cup fresh grated Parmesan cheese
½ cup julienne red bell pepper
Black Pepper, to taste
Whisk together first four ingredients. Set aside
On 4 serving plates, lay 3-4 romaine leaves in center of each plate. Remove pear slices from lemon water. Fan ½ of a pear on the left hand side of each plate. Fan 6 orange segments on the right hand side of each plate. Drizzle dressing equally over the four salads. Next, sprinkle the bacon(optional), peanuts, Parmesan and red pepper strips over the salad. Dust with black pepper.
Makes 4 salads.