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- 3 Asian or Bosc pears, halved, cored and cut into slices 1/8 inch thick
- Juice of 1 lemon
- 3 Tbs. sherry vinegar
- 1 tsp. Dijon mustard
- 1 shallot, minced
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- 1/2 cup walnut halves
- ½ cup crumbled blue cheese
- 1 large head of Romaine lettuce; 1 package of spinach (when its good to eat again!) or 3 large heads Belgian endive, cored and cut lengthwise into narrow strips
In a large bowl, combine the pear slices and lemon juice, and toss to coat the pear slices evenly to prevent them from turning brown.
In a small bowl, whisk together the vinegar, mustard and shallot. Slowly add the olive oil while whisking constantly to make a vinaigrette. Continue to whisk until emulsified. Season with salt and pepper.
In a small, dry fry pan over medium heat, toast the walnuts, shaking the pan often, until they start to brown and smell aromatic, about 7 minutes. Transfer to a small dish and set aside. Or roast in a preheated 375 degree oven for 7 minutes on a small baking sheet.
Add the lettuce, spinach or endive to the bowl with the pears. Drizzle with the vinaigrette and toss to coat evenly. Add the walnut halves and blue cheese. Divide the salad evenly among salad plates. Top each serving with an equal number of walnut halves.
Serve immediately.
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