Print
ShareThis
Mushrooms Mary Louise
Learn how to make Vegetable appetizers by browsing our collection of recipes and easy-to-follow instructions.
Winter Pear and Stilton Salad
Yield: Makes 6 to 8 servings
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:
1.
Combine oil, vinegar, honey, mustard and salt in small bowl. Stir until well blended. Cover and refrigerate up to 2 days.
2.
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.
3.
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
