You are here: Home » Recipes » Salad Greens with Anjou Pear and Rice Vinegar Dressing Salad Greens with Anjou Pear and Rice Vinegar Dressing Recipe by Jeff Wolfe Yield 8 servings Mark Boughton Photography / styling by Teresa Blackburn PrintEmail You can certainly use Romaine lettuce in this salad, but the peppery arugula and bitter radicchio are a nice contrast to the other flavors of the menu. Ingredients 1 Boston or small green or red oak leaf lettuce, leaves separated and coarsely torn1 small head radicchio, trimmed, quartered and leaves separated2 cups arugula1 ripe Anjou pear, halved, cored and cut into bite-size pieces1/2 cup coarsely chopped walnuts1/2 English cucumber, thinly sliced4 teaspoons seasoned rice vinegar1 tablespoon honey1/2 teaspoon salt freshly ground black pepper1/2 cup extra-virgin olive oil Instructions Combine lettuce, radicchio and arugula in a large shallow serving bowl; toss well. Top with pear, walnuts and cucumber. Combine vinegar, honey, salt and pepper and whisk well. Pour in oil in a steady stream while whisking. Serve with salad. Recipe by Corinne Trang.