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Blue Cheese and Pear Salad
We have seen a dozen variations on this recipe. The one we first encountered was in Karen Lee's
volume; the most recent, in Bon Appetit, made the significant suggestion that
you should dress the greens, then add the fruit, nuts, and cheese.
We frequently substitute romaine for the mesculin. We haven't used spinach, but it should work.
If you try the salad with iceberg lettuce, please don't tell us.
| 3 T. lemon juice |
1 T. Dijon mustard |
| 1 medium shallot, diced |
1 1/2 t. fresh thyme, chopped |
| salt and freshly ground pepper to taste |
1/2 c. olive oil |
| 4 c. mixed greens (mesculin), especially escarole |
2 large ripe pears, thinly sliced and cored |
| 1 c. blue cheese, crumbled |
1 c. chopped walnuts |
- Mix the lemon juice, mustard, shallots, thyme, salt, and pepper in a small bowl. Add the oil slowly,
stirring as you do to mix the dressing.
- Wash the greens thoroughly, tear the leaves, and dry them with a cloth towel or, better, by spinning.
(Leaving water on the leaves will prevent the dressing from adhering.)
- Place the greens in a large bowl. Add the dressing, and toss the salad.
- Top the dressed greens with the pears, blue cheese, and walnuts, and serve.
6 servings
Source: Karen Lee, The Occasional Vegetarian
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