Serves 6
This salad makes a great luncheon plate or can be a good starter to a dinner party.
Vinaigrette
1 tbsp. sherry vinegar
1⁄2 tsp. Dijon mustard
1⁄4 tsp. salt
1⁄4 c. extra virgin olive oil
1⁄4 tsp. pepper, freshly ground
Salad
12 c. washed mixed salad greens
1.5 c. crumbled stilton cheese
3 ripe pears (such as bosc)
1/2 c. toasted walnut or pecan halves
1. To make the vinaigrette, whisk together the vinegar, mustard and salt in a small bowl.
2. Slowly add the olive oil until combined. Add the pepper. Set aside until ready to use.
3. Cut the pears into quarters and remove core and seeds. Thinly slice each pear quarter. Fan two pear quarters on each plate.
4. Toss the greens with the vinaigrette and divide salad greens among 6 plates.
5. Spoon crumbled Stilton over the salad
6. Sprinkle pecan or walnut halves over the salad.
7. Serve with additional freshly ground black pepper.
Mixed Greens
Include: Boston lettuce, red leaf lettuce, green leaf lettuce, curly endive and radicchio. Or save time and use a pre-made salad mix.
