| 13 | 15 | 461 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| vinaigrette ingredients | |
| 57 gm | Baking chocolate, semi-sweet (chopped finely) |
| 3 tbsp | Olive Oil, Extra Virgin (organic) |
| 3 tbsp | Balsamic vinegar (aged; (plus more if needed)) |
| 1 tsp | Honey ((1 to 2) tsp; to taste) |
| 1 pinch | Salt and pepper (Kosher or sea; freshly ground; to taste) |
| 2 tbsp | Ranch salad dressing, gluten free (as needed) |
| 171 gm | Lettuce, romaine (6 to 8 oz hearts of romaine; chopped; rinsed and spun dry) |
| 1 cup | Arugula (or watercress, fresh; or baby; rinsed very well and spun dry) |
| 2 medium | Pear (red pears, stem and core removed; thinly sliced) |
| 1 large | Apple, red delicious (quartered; cored, and thinly sliced) |
| 3/4 cup | Walnuts (chopped toasted; or pecans) |
| 1 dash | Salt and pepper (Kosher or sea; freshly ground; to taste) |
Make the Vinaigrette: Place the chocolate in a medium heatproof bowl. Microwave until melted (chunks will appear solid but melted in the center). Whisk until smooth. Add the oil and whisk until smooth. Add the vinegar, honey, salt and pepper. Whisk briskly until emulsified. Taste and adjust seasonings. Stir occasionally as you assemble the salad. Assemble the Salad: In a large bowl, combine the lettuce, watercress, pears, apples, and walnuts. Toss together. Season lightly with salt and pepper, tossing again. Divide evenly between 4 salad plates or bowls. Whisk the dressing and drizzle lightly over each plate. You can also add the dressing to the big bowl and dress all the greens and fruit before plating. Pass additional dressing at the table.
| Fruit | 0.9 |
| Meat Alternative | 0.8 |
| Vegetables | 1.0 |
