Monday, November 16, 2009

Pear Blue Cheese Salad

A crisp fall salad that will delight your senses and "pear" well with any main meat dish. I served it up next to my Basil Tomato Stuffed Grilled Chicken.

Pear Blue Cheese Salad

10 cups torn salad greens (I used Romaine and Iceberg)
3 large ripe pears, peeled and cut into large cubes
1/2 cup thinly sliced green onions
Blue cheese wedge
1/2 cup chopped walnuts

Dressing:
1/3 cup olive or vegetable oil
3 tbs cider vinegar
1 1/2 tsp sugar
2 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp salt
Pepper to taste

Directions:
In a large bowl, combine all of your ingredients. Grate desired amount of blue cheese over salad (I prefer to do this once its in serving size bowls to make sure each serving gets an adequate amount). In an Italian Dressing jar or any jar with lid, combine dressing ingredients and shake well. Pour over salad and toss gently. Serve immediately. (8-10 servings)

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