Pear and Blue Cheese Salad
Seasonal and elegant salad for entertaining and the holidays.
pear and blue cheese salad, salad with pears
Kelly | the hungry bluebird
large shallot, minced
safflower oil (or neutral salad oil, like canola)
red wine vinegar
coarsely cracked pepper
ripe, firm pears, peeled and cut into ½-inch dice
~ I used Bartlett but Anjou or Bosc work too)
mixed greens, washed, crisped and chilled
Kosher slat and pepper
blue cheese, crumbled
~ I think I use more
pine nuts, toasted
For dressing, put all ingredients in a jar with a tight-fitting lid. Shake vigorously to combine.
Toss diced pears with scant 1/4 cup dressing. Can be made 2 hours ahead, cover and refrigerate.
To serve, put greens in a large bowl and toss with remaining dressing. Divide among 6 plates and sprinkle lightly with salt and pepper.
Scatter pears over greens, dividing evenly (or do like me and mound the pears in the center of the plate).
Lastly, garnish with crumbled blue cheese and then the pine nuts, again dividing evenly.
Serve immediately and enjoy.
Note: To toast pine nuts, put in a small skillet over medium heat and shake and toss until fragrant and light brown. Be careful because they burn easily. Do not take your eyes off the prize.