Something about this combination is magical: the smooth sweetness of the pears, the creamy saltiness of the cheese, the crunchiness of walnuts. . . . It's a great salad. Look for a creamy, nice blue, such as Gorgonzola, Roquefort, or Stilton.
Ingredients
1 cup of Walnut halves
1
cup of
Walnut halves
4 cups of To 6 torn mixed greens (trimmed, washed, and dried)
4
cups of
To 6 torn mixed greens (trimmed, washed, and dried)
1/2 cup of Any vinaigrette
1/2
cup of
Any vinaigrette
2 slices of Pears, peeled, cored, and cut into
2
slices of
Pears, peeled, cored, and cut into
1/4 pound of Gorgonzola, Roquefort, or other good creamy blue cheese
1/4
pound of
Gorgonzola, Roquefort, or other good creamy blue cheese
Preparation Instructions
Place the walnuts in a dry skillet and turn the heat to medium. Toast, shaking the pan frequently, until they are aromatic and beginning to darken in color, 3 to 5 minutes. Set aside to cool while you prepare the other ingredients.
Toss the greens with most of the vinaigrette and divide among four plates. Decorate with pear slices and crumble the cheese over all. Crumble or coarsely chop the walnuts and scatter them over the salad.
Drizzle with the remaining vinaigrette and serve.
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Serves:
Makes 4 servingsCuisine:
EnglishEuropeanFrenchItalianNew AmericanSpanishSolution:
easybudgetmake aheadfastDietary Consideration:
low carbvegetarianSource:
