Pear Salad with Walnut Vinaigrette
Pear Salad with Walnut Vinaigrette
Salads
Ingredients
- 2-3 ripe but firm pears
- juice of 1/2 lemon
- 4 cups arugula or other baby lettuce
- 4 tablespoons walnuts
- 4-8 tablespoons crumbled blue cheese or gorgonzola cheese
- 1 teaspoon Dijon mustard
- 3 tablespoons walnuts
- 3 tablespoons Fustini's Champagne vinegar
- 1/2 cup Fustini's Walnut oil
- salt and black pepper to taste
Directions
- Slice the pear into 1/4 inch slices. (a mandolin slicer works great). Sprinkle the cut slices with the lemon juice to prevent browning, making sure all surfaces are covered. Arrange arugula on 4 salad plates and place on top each pear slice, stacked but fanned out slightly. Scatter the nuts and blue cheese over the plates. Drizzle with the dressing, and season with fresh cracked black pepper.
- Place the mustard, walnuts, and vinegar in a small food processor. Process for about a minute, then, while the machine is running, drizzle in the oil. When all the oil had been incorporated, scrape down the sides and process until everything is nice and creamy. The longer you process the smoother the consistency will be. Season with salt and pepper to taste.
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