Red Wedges Assembly

Chef Daniel does a twist on the typical wedge salad
Red Wedges Assembly 
¼ head Iceberg Wedges
2 oz. Port Wine Vinaigrette
¼ cup Pt. Reyes Bleu Cheese
½ Vanilla Bean Roasted Pears
12 Candied Pecans Halves
¼ cup Crispy Shallots

Assembly:Place one petite wedged on its side and the other upright against it. Dress lettuce wedges with Vinaigrette. Core and fan slice the pear quarters. Place at opposing ends of the wedge. Over the top of the wedges "drop" the bleu cheese crumbles and candied pecans. Top the wedges with the crispy shallots and serve.


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