Butter Lettuce and Fruit Salad with Creamy Lemon Dressing
Remove large outer leaves from lettuce; cut each head in half through stem end. Dip in cold water to rinse, shaking to remove excess water. Gently cut out core; place leaves in large mixing bowl. Drain peaches and pears, reserving 1/4 cup of the juice, and add fruit to bowl. Whisk reserved juice with yogurt, salt and pepper.
Pour yogurt mixture over lettuce and fruit; toss gently. Mound lettuce in a large salad bowl or on 4 salad plates; arrange fruit on top. Garnish with pecans and chives.