Salad of Pears, Roquefort, and Walnuts
Serving Size : 5 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
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6 cups torn mixed salad greens -- loosely packed
2 ounces crumbled Roquefort
1/2 cup broken walnut pieces -- toasted
1 large firm pear
----- Sherry Dressing -----
3 1/2 tablespoons hazelnut, peanut, or vegetable oil
1 tablespoon sherry vinegar -- plus 1 tsp.
1 pinch sugar
salt and freshly ground pepper -- to taste
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.
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NOTES : An intriguing combination of flavors and textures, this salad is a refreshing accompaniment to a dinner featuring roast meat of any kind.
