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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The perfect fall salad with pears and dried cranberries. This recipe was adapted from The Wine Lover's cookbook. The original recipe called for pomegranate seed instead of dried cranberries. Ingredients:
1 cup riesling wine, simmred, reduced by half, and cooled |
1 tablespoon dijon mustard |
2 tablespoons white wine vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
6 tablespoons olive oil |
1 lb mixed greens |
1/2 cup crumbled blue cheese |
1/3 cup walnut pieces |
1/2 cup dried cranberries |
1 cup peeled and diced pear |
Directions:
1. Whisk all dressing ingredient together in a nonreactive mixing bowl.
2. Evenly divide mixed greens in bowls and top with bleu cheese, walnuts, dried cranberries, and pears.
3. Top with whisked dressing.
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