Salade D'automne (Autumn Salad)

READY IN: 25mins
Recipe by COOKGIRl

Compliments of 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 Penny Stettinius

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.

Ingredients Nutrition


  1. Toast the walnuts and set aside to cool.
  2. 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.
  3. Salad: Toss the greens together gently with the pear slices and grapes. Drizzle over the vinaigrette and toss to combine.
  4. Divide the salad among six salad plates. Top with the walnuts, sprinkle on the cheese and serve.

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