Yield: 4 servings

1 tsp whole coriander seeds
1 tbs fresh lemon juice
1 small shallot, minced
3 tbs extra virgin olive oil
1 tbs canola oil

2 slices diced bacon, rendered
1/4 cup coarsely chopped toasted walnuts
1 large head of butter lettuce
1 large red Anjou pear, unpeeled, cored, sliced
 

Toast coriander seeds over medium heat until aromatic, about 2 min. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in oils. Season dressing to taste with salt and pepper.

Toss lettuce with dressing. Top with pear slices, then walnuts, and bacon.