Will is a friend of ours and an excellent cook. Recently, at the age of 55, he returned to school and has now graduated from Le Cordon Bleu College of Culinary Arts. This salad is one of his wonderful creations.Spring salad mix
Pears, ½ pear per person, any ripe pears will do
Walnuts, as many as you like.
Bleu cheese crumbles, as much as you like. (I like bleu cheese, so I use a lot.)
Vinaigrette:
1/4 cup white balsamic vinegar
1/2 cup extra virgin olive oil
salt, pepper, and sugar to taste
Combine and shake together until well blended.
Salad assembly:
Lay greens out on plate. Peel and core pears and slice lengthwise, not quite cutting all the way through; you should be able to fan pears out. Toast walnuts for a few moments in oven until they become fragrant. Place pear with the scooped out part facing up. Place enough bleu cheese into cavity to fill it and sprinkle the rest around the greens. Sprinkle toasted walnuts around plate, placing one complete walnut half on top of the bleu cheese. Drizzle vinaigrette on top of entire salad; don't use too much or you'll drown the flavors of everything else.
1/2 cup extra virgin olive oil
salt, pepper, and sugar to taste
Combine and shake together until well blended.
Salad assembly:
Lay greens out on plate. Peel and core pears and slice lengthwise, not quite cutting all the way through; you should be able to fan pears out. Toast walnuts for a few moments in oven until they become fragrant. Place pear with the scooped out part facing up. Place enough bleu cheese into cavity to fill it and sprinkle the rest around the greens. Sprinkle toasted walnuts around plate, placing one complete walnut half on top of the bleu cheese. Drizzle vinaigrette on top of entire salad; don't use too much or you'll drown the flavors of everything else.
No comments:
Post a Comment