Directions:
- To make Vinaigrette-.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- -Salad-.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 819.74 Kcal (3432 kJ) | ||
| Calories from fat | 692.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.96g | 118% | |
|---|---|---|---|
| Cholesterol | 21.26mg | 7% | |
| Sodium | 699.44mg | 29% | |
| Potassium | 364.02mg | 8% | |
| Total Carbs | 23.91g | 8% | |
| Sugars | 15.28g | 61% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 13.53g | 27% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 182.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 339.42 Kcal (1421 kJ) | ||
| Calories from fat | 286.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.87g | 118% | |
|---|---|---|---|
| Cholesterol | 8.8mg | 7% | |
| Sodium | 289.61mg | 29% | |
| Potassium | 150.73mg | 8% | |
| Total Carbs | 9.9g | 8% | |
| Sugars | 6.33g | 61% | |
| Dietary Fiber | 2.04g | 20% | |
| Protein | 5.6g | 27% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 6% | |
| Calcium | 75.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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