This lovely autumnal salad, with its sweetjuicy pears, crunchy toasted walnuts and crumbles of creamy,salty blue cheese, drizzled with a red wine vinaigrette, offersa wonderful marriage of contrasting flavors and texture.
Recipe: Pear Salad with BlueCheese
Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon (1 small) shallot, minced
1 teaspoon prepared mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra-virgin olive oilSalad:
1/2 cup walnut halves, toasted
1 tablespoon olive oil
5 ounces baby greens, washed and dried
2 Asian or Bosc pears
1 cup ( 6 ounces) Wisconsin Blue (or Gorgonzola) cheese, crumbled
Raspberries, for garnish (optional)
Makes 4 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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