1head Boston or bibb lettucetorn into small pieces
5ouncesarugula
⅓cupfresh dill sprigs
¼cupgreen onionscut into 1-inch pieces
1large pearcut into very thin slices
¼cupraw pine nuts
½cupParmesan cheeseshaved
Instructions
In a bowl, whisk together the mustard, vinegar, Champagne, water, and maple syrup. Whisking constantly, slowly adding the oil. Add the salt and shallot and set aside.
In a large bowl, combine the lettuce, arugula, dill, and green onions. At this point, you can cover and refrigerate the prepared vinaigrette and greens separately for up to 8 hours.
When ready to serve, add pear slices, pine nuts, and cheese to the greens. Whisk the vinaigrette again and either serve the salad with the vinaigrette on the side or dress the salad prior to serving.