Stilton and pear salad

Yield: 1 servings

Measure Ingredient
2 tablespoons White-wine vinegar
½ teaspoon Dijon-style mustard
¼ cup Olive oil
6 cups Red- or green- leaf lettuce; (preferably young
; lettuce, available
; atspecialty produce
; markets and some
; supermarkets), or a
; combinationof both,
; rinsed and spun dry
1 large Red Bartlett pear
¼ pounds Stilton; crumbled (about 1
; cup)
½ cup Pecans; toasted lightly,
; cooled, and chopped

In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into ¼-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

Serves 4.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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