TLC Cooking "Winter Pear and Stilton Salad"

Winter Pear and Stilton Salad

Winter Pear and Stilton Salad

YIELD Makes 6 to 8 servings
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INGREDIENTS

1/3	cup extra virgin olive oil
1‑1/2	tablespoons sherry vinegar or white wine vinegar
4	teaspoons honey
1	tablespoon Dijon mustard
1/4	teaspoon salt
2	ripe Bosc, Bartlett or Anjou pears
Lemon juice (optional)
5	cups assorted gourmet mixed salad greens (such as oakleaf, frisee, watercress, radicchio, arugula or escarole), torn into bite size pieces
2	cups torn Boston or Bibb lettuce leaves
1‑1/2	cups (6 ounces) Stilton or Gorgonzola cheese, crumbled
Black pepper

PREPARATION:

Combine oil, vinegar, honey, mustard and salt in small bowl. Stir until well blended. Cover and refrigerate up to 2 days.
Cut pears into quarters; remove stem and core. Cut each quarter into 1/2-inch pieces. To help prevent discoloration, brush pear pieces with lemon juice, if desired.
Combine all salad greens in large bowl. Add pears, cheese and dressing. Toss lightly to coat; season to taste with pepper.

This recipe appears in: Salads

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