|6 cups romaine leaves • washed and torn|
|1 cup radicchio • washed and torn|
|1/4 cup parsley • chopped|
|2 shallots • thinly sliced|
|2 bosc pears • thinly sliced|
|1 cup pecans|
|3/4 cup dried cherries|
|1/4 cup raspberry or red wine vinaigrette dressing|
|1/3 cup feta cheese • optional|
In a large bowl, toss Romaine, radicchio, parsley and shallots gently. Arrange pears, pecans and dried cherries on greens.
Pour dressing over salad and toss. Top with feta cheese, if desired.
Dressing may be passed separately.