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Pear Blue Cheese Salad

Use slightly firm pears for this recipe. They should give a little under thumb pressure and be juicy when you cut into them.

Serve with Holiday Dijon Vinaigrette.

Ingredients:

Salad

2 tablespoons butter

1 cup pecan halves

1 tablespoons sugar

1/8 teaspoon salt

16 cups curly endive (chicory), romaine lettuce, or spinach

3 ripe pears, cored and thinly sliced

1 cup crumbled blue cheese

Holiday Dijon Vinaigrette

5 tablespoons extra virgin olive oil

3 tablespoons chopped shallots or onions

2 tablespoons white wine vinegar

1 tablespoon Dijon style mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

1. Prepare Holiday Dijon Vinaigrette as follows: In a screw-top jar combine all ingredients. Cover; shake well. Serve immediately. Or cover and store in refrigerator up to 1 week. If refrigerated, bring to room temp before serving.

2. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.

3. In a 6 to 8 quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans and serve remaining dressing on the side.

Categories:

Dish Salad

Prep Time 45 minutes