Pears, walnuts, and blue cheese make a delightful classic fall salad, elevated by this aromatic walnut oil dressing. Walnut oil is a healthy, flavorful alternative to olive oil, ideal for salad dressings, pesto, and drizzling over fish or pasta. We especially love the organic, cold-pressed walnut oil from Manzanita Manor Organics at the Aptos Farmers Market. Best used raw to preserve its delicate flavor, it also makes a delicious dip for artisan style crusty bread. Store walnut oil in the refrigerator to prevent spoilage, as it can go bad quickly at room temperature.
INGREDIENTS:
Walnut Oil Vinaigrette
3 tablespoons Manzanita Manor Organic raw walnuts
1 teaspoon Dijon mustard
3 tablespoon white wine vinegar
1/2 cup Manzanita Manor Organic walnut oil
Salt, to taste
Coarse ground black pepper, to taste
Salad
4 cups arugula or baby gem lettuce
3 Bosc or Bartlett pears, ripe, cut into thin slices
2 tablespoons fresh lemon juice
4 tablespoons walnuts
8 tablespoons Schoch Family Farmstead blue cheese, crumbled
METHOD:
Place walnuts, Dijon mustard, and white wine vinegar in the jar of blender and process until smooth, about one minute. While blender is running, slowly drizzle in the walnut oil. Scrape sides, season with salt and pepper, and process again until creamy and smooth.
Prepare the pears by slicing very thinly, about 1/4-inch slices. Quickly sprinkle slices with lemon juice and gently toss. (This will help prevent the pears browning.)
Arrange lettuce of choice on platter or shallow bowl. Stack a few slices of pears and fan them out slightly on top of the lettuce. Sprinkle the crumbled blue cheese and walnuts over. When ready to serve, drizzle dressing on top of salad, and serve.
VARIATIONS:
Use roasted pears for a change — place sliced pears in a zip lock bag and drizzle with a tablespoon of maple syrup and a sprinkle of salt; gently toss to coat all sides. On a baking sheet lined with parchment, place pear slices in an even layer. Roast for 10 minutes at 375° or until the edges begin to slightly caramelize.
For a more formal dinner, plate each serving individually on a salad plate, composing the salad ingredients in order.
YIELD: 4 servings
