Prep 15 mins
Cook 0 mins
I used mixed greens, pears, honey and bleu cheese-all from Oregon sources in this salad. For alternate versions, try two different varieties of pears. For example, I tested Forelle and Anjou pears. Rogue Creamery artisan cheesemaker supplied the bleu cheese (in particular their Smokey Blue), too. A light dressing tops it off. From a local source. Makes 6 small dinner salads. A perfect salad for a brunch or light meal. Happy 2009!
- 6 cups assorted greens
- 2 medium pears, thinly sliced (any variety, read intro)
- 1⁄4 cup chopped walnuts, toasted
- 1⁄2 cup artisan blue cheese
- 2 tablespoons honey (soften the honey if necessary to make it easier to whisk) or 2 tablespoons agave nectar (soften the honey if necessary to make it easier to whisk)
- 2 teaspoons fresh lemon juice
- salt, to taste
- cracked black pepper, to taste
- In a salad bowl, lightly toss the greens with the pears.
- In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
- Pour the dressing over the the greens and pears and toss <<gently>>.
- Arrange the salad on six individual salad plates.
- Garnish with the walnuts and bleu cheese.
This looks wonderful and I think I will try it with apples and pecans that we usually have on hand. Thanks for this.
You can't go wrong with this combination. The dressing is simple, but it's perfect for this salad. It's just adds a splash of sweet citrus and doesn't overwhelm the flavors of the salad itself. It's a simple tasty salad. Thanx!