Pear & Blue Cheese
Another variation on the Rocket salad. Your
guests will enjoy it. This salad is best prepared individually rather than
in a larger bowl. Very pretty & elegant.
Romaine lettuce (picture shows a
Mediterranean blend of Romaine, Chickory & Radicchio)
Bartlett or Anjou pear cut into small irregular cubes or wedges, about 4 wedges per
1 tablespoon of chopped walnuts per serving
2 tablespoons crumbled Blue cheese per serving
Dressing of Olive Oil & Balsamic vinegar (2 parts oil to 1 part vinegar) or
a good Extra Virgin Olive Oil by itself
Fresh ground pepper to taste
On separate salad plates (you choose the size!) arrange the lettuce.
Gently scatter the pears, walnuts & Blue cheese.
Lightly drizzle dressing over the salad.
Finish with fresh, cracked pepper to your taste if you like.
Serve with a hearty crusty bread & white wine (a nice Liebfraumilch).
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