INGREDIENTS
3/4 cup
sour cream
1/4 cup
raspberry preserves
3 tbsp
red wine vinegar
1/8 tsp
Dijon mustard
4
firm, ripe pears
2 tbsp
lemon juice
1
head Bibb lettuce, torn
1
small head romaine lettuce, torn
1/2 cup
freshly shredded Parmesan cheese
6
bacon slices, cooked and crumbled
1/2 cup
fresh raspberries