Winter Pear and Stilton Salad the Editors of Publications International, Ltd.
Winter Pear and Stilton Salad
Makes 6 to 8 servings
|1/3||cup extra virgin olive oil|
|1-1/2||tablespoons sherry vinegar or white wine vinegar|
|1||tablespoon Dijon mustard|
|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|
- 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.
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