INGREDIENTS:

Dressing

• 1/2 cup chilled buttermilk

• 1/3 cup mayonnaise

• 2 tablespoons fresh lemon juice

• 1 teaspoon dry mustard

• 1 teaspoon Diamond Crystal kosher salt, plus more

• 1/8 teaspoon cayenne

• 1 garlic clove, finely chopped

Salad

• 8 ounces butter lettuce or little gem lettuces (1 to 2 heads), whole leaves separated, washed and dried

• 1 ripe, chilled Comice or Warren pear, about 8 ounces, peeled (optional), cored and cut into ¾-inch chunks

• 4 ounces Gruyère, Point Reyes Toma or another semi-firm, lightly aged cheese, rind removed and cut into 1/2-inch cubes

• 1/4 cup toasted walnuts, roughly chopped

• 1/4 cup radish or broccoli sprouts

PROCEDURE:

• Make the buttermilk dressing: Place the mayonnaise in a medium bowl and, while whisking, slowly pour in the buttermilk (this helps avoid lumps). Add the lemon juice, mustard, salt, cayenne and season with pepper. If you like, use a microplane grater to grate in the garlic (taste the dressing without it first because the garlic will give it a Caesar-like taste). Stir everything to combine and keep chilled until ready to use.

• When ready to serve, arrange the lettuce leaves over a large serving platter or plate. Topple the pears and cheese all over the lettuce then season lightly with salt and pepper. Drizzle the salad with 1/4 cup of the dressing, then sprinkle the walnuts and sprouts over the top. Serve with the remaining dressing on the side.

Note: The dressing will keep in an airtight container in the refrigerator for up to 1 week.