Salade D'automne (Autumn Salad)

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.

• Ready In: 25 mins
• Serves: 2-6

Ingredients

• Vinaigrette

• 2  tablespoons walnut oil
• 4  teaspoons sherry wine vinegar
• 1  small shallot, very finely minced
• 1⁄2 teaspoon Dijon mustard
•  salt
•  fresh cracked black pepper

• Salad

• 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

• Garnish

• 1⁄2 cup walnut halves or 1⁄2 cup walnut pieces, lightly toasted
• 1⁄2 cup  bleu de basque, cheese

Directions

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.