Pear Salad with Raspberry Cream

Source: Grand Prize Winner - 2000 Holiday Recipe Contest - Southern Living - Persis Schlosser - Denver, Colorado

3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons 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

Whisk together first four ingredients. Set dressing aside.

Peel pears, if desired; quarter pears. Brush with lemon juice.

Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.

Yield: 4 servings.