A wonderful winter salad! *
Prep Time: 10 minutes
1 package mixed baby greens
1 large ripe pear (Bartlett or d’Anjou)
3 oz. crumbled blue cheese
3 oz. walnuts, chopped
For Vinaigrette Dressing:
4 TBSP Extra-virgin olive oil
2 TBSP Balsamic vinegar
1 TSP Dijon mustard
½ TSP sugar
¼ TSP salt
Divide the mixed baby greens onto six salad plates. Peel and slice the pear thinly. Top the salad greens with pear slices, dividing the slices among the 6 plates. Top each salad with ½ oz. of the crumbled blue cheese. Next, top the salads with ½ oz. of the chopped walnuts. For the dressing, combine 4 TBSP of extra-virgin olive oil with 2 TBSP of balsamic vinegar. Mix in the Dijon mustard, sugar and salt. Top each salad with the dressing and serve immediately.
Note: May substitute plain chopped walnuts for candy coated ones, if desired.
*This is a Stemilt Growers LLC recipe and photo.
It is so cold and rainy that we are missing church this morning. At 88, and using a walker, Mom
decided not to "push" it!
So, I have a day to cook, and work on quilts and knitting~~~ back later with photos, if the sun comes out I get better photos....I'm listening to the divine Etta James..a sampler of her newest, comprehensive double CD...."The Essential Etta" is on Amazon. This would make a perfect Christmas gift!