1/2 cup lime juice
1/2 teaspoon Dijon mustard
1/4 cup honey or more to taste
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon rind
1/4 cup vegetable oil
4 loose–head lettuce leaves
2 Belgian endive heads
Put aside 2 tablespoons of the lime juice. Mix the remaining juice with the mustard, honey, salt, paprika, lemon rind, and oil. Set aside. Slice each pear into eights, carefully removing the core and seeds. Leave unpeeled. Place on a plate and coat well with reserved lime juice to avoid discoloration. Line a large serving dish or individual serving plates with lettuce. Arrange the pear slices and the endive leaves to make an attractive display. Spoon the dressing over the fruit and serve immediately.
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