INGREDIENTS:
Salad
1 Asian pear, peeled and cut into medium dice
3 cups mixed baby greens
1⁄3 cup crumbled blue cheese
1/3 cup toasted walnuts, coarsely chopped*
Dressing
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 1/2 tablespoons apple cider vinegar
1 teaspoon honey
Salt and pepper to taste
2 shallots, finely minded
METHOD:
In a large bowl combine the Asian pear, baby greens, blue cheese, and walnuts.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt and pepper. Add the shallots to the vinaigrette then set aside.
When ready to serve, dress the greens lightly, season to taste, and serve immediately.
YIELD: Serves 4
*Candied pecans are also good with this salad.
