Recipe by COOKGIRl
Compliments of frenchfood.about.com. For the parmesan indicated in the original recipe, I chose to use a Basque cheese I sampled at the local gourmet market. Can be served as a first course or as a light dinner meal.
Top Review by Trinkets
Excellent salad! Cookgirl thanks very much for sharing this recipe, we loved it. Everyone had seconds and the salad bowl was empty. I used a German blue cheese, creamy like a Saga Blue. Wonderful.
- 2 tablespoons walnut oil
- 4 teaspoons sherry wine vinegar
- 1 small shallot, very finely minced
- 1⁄2 teaspoon Dijon mustard
- fresh cracked black pepper
- 12 -14 ounces mixed baby greens (mesclun)
- 1 pear, peeled and sliced into 1/4-inch slices
- 1 cup red seedless grapes, cut in half
- 1⁄2 cup walnut halves or 1⁄2 cup walnut pieces, lightly toasted
- 1⁄2 cup bleu de basque, cheese
Directions See How It's Made
- Toast the walnuts and set aside to cool.
- Vinaigrette: Using a non-reactive bowl, whisk the vinegar with the mustard, salt and pepper, until the salt is dissolved. Stir in the shallots. Whisking constantly, pour the walnut oil into the bowl in a steady stream.
- Salad: Toss the greens together gently with the pear slices and grapes. Drizzle over the vinaigrette and toss to combine.
- Divide the salad among six salad plates. Top with the walnuts, sprinkle on the cheese and serve.