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
