Prep 20 mins
Cook 0 mins
Found in an online search in response to a request, this sounds so good that I'm posting it so I can find it! Developed by CeCe Sullivan of The Seattle Times food staff.
- 2 canned pear halves in natural juice, drained
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons light olive oil
- 1⁄4 teaspoon salt
- black pepper (15 grinds)
- 1⁄4 cup walnuts, finely chopped
- 1 (10 ounce) package mixed salad greens
- 1 small red bell pepper
- 1 ripe bosc pear
- 1⁄2 cup gorgonzola, finely crumbled
- To prepare the dressing:
- In a blender or food processor, puree the.
- drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
- Transfer to a jar, cover andrefrigerate.
- To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
- Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
- Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
- into the bowl with the salad.
- Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.
Very elegant salad. The dressing was too sour to my taste, so I added some honey and juice from the pear can. Next time I will use only two tablesppons of lemon juice. I didn't use bell pepper, but it was still great.
This is a wonderful warm, summer early-evening salad. DH and I both enjoyed it with a glass of Blanc. I think it would also taste great with a bit of baby spinach if you didn't have access to mixed salad greens. For this and other salads, I plate them and pop them into the freezer for about 60 - 90 seconds to give them an edge. This is a great salad, Thanks Impera!