Salad of pears, roquefort, and walnuts
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Torn mixed salad greens -- |
| Loosely packed | ||
| 2 | ounces | Crumbled Roquefort |
| ½ | cup | Broken walnut pieces -- |
| Toasted | ||
| 1 | large | Firm pear |
| 3½ | tablespoon | Hazelnut, peanut, or |
| Vegetable oil | ||
| 1 | tablespoon | Sherry vinegar -- plus 1 tsp |
| 1 | pinch | Sugar |
| Salt and freshly ground | ||
| Pepper -- to taste | ||
| Sherry Dressing ---- | ||
Directions
-
1. Prepare Sherry Dressing: In a small bowl whisk together oil, vinegar, and sugar. Add salt and pepper to taste.
2. In a large bowl, toss together salad greens, Roquefort, and walnuts.
3. Peel, halve, and core pear; cut in julienne strips, thinly slice, or cube. Add to greens.
4. Toss salad with Sherry Dressing and serve.
Timesaver Tip: Recipe ingredients can be prepared ahead and the salad tossed with dressing just before serving. To keep cut pears from discoloring, rub surfaces with lemon juice.
Note: Gorgonzola or blue cheese can be substituted for the Roquefort.
Recipe By : the California Culinary Academy File