Winter Pear and Stilton Salad
Browse the recipe 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