Ingredients
-
1 cup walnut halves, toasted
-
4 -6 cups torn salad greens, , trimmed washed & dried
-
1/2 cup vinaigrette
-
1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
-
-
1/4 cup balsamic vinegar
-
1/2 teaspoon salt
-
1/2 teaspoon Dijon mustard
-
3/4 cup virgin olive oil
-
2 teaspoons shallots, finely minced
-
2 pears, peeled,cored & sliced
Instructions
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- ---Salad-----------------------.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.