 |
|
Mixed Greens with Pears, Blue Cheese and Pine Nuts
Makes 6 servings.
2 large ripe firm pears, peeled and cut into 1/2 inch dice
12 cups torn mixed greens, including red leaf, Boston, curly endive and
arugula, rinsed crisped and chilled
Salt
Freshly ground pepper
1/3 cup crumbled blue cheese
1/4 cup pine nuts toasted
Toss diced pears with scant 1/4 cup dressing.
To serve, put greens into large shallow bowl. Toss with remaining
Dressing. Divide among 6 chilled serving plates. Sprinkle lightly
to taste with salt and pepper. Scatter pears over greens, dividing
evenly. Garnish with crumbled cheese then pine nuts, again dividing
both evenly. Serve immediately.
Dressing
1 large shallot, minced
1 Tablespoon Dijon mustard
2 Tablespoons red wine vinegar
2 Tablespoons honey
1/2 cup safflower oil
1 Tablespoon water
1/8 teaspoon salt
3/4 teaspoon coarsely cracked pepper
Put shallot, mustard, vinegar, honey, oil, water, salt and pepper
in small jar. Close securely. Shake vigorously to mix. Can be
made day ahead and refrigerated. Use chilled. Shake well before
using.
|
|
Mixed Greens