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