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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great looking salad with lots of zip Ingredients:
1 cup walnut halves, toasted |
4 -6 cups torn salad greens, , trimmed washed & dried |
1/2 cup vinaigrette |
2 pears, peeled,cored & sliced |
1/4 lb gorgonzola (you may substitute with blue or roquefort cheese) |
1/4 cup balsamic vinegar |
1/2 teaspoon salt |
1/2 teaspoon dijon mustard |
3/4 cup virgin olive oil |
2 teaspoons shallots, finely minced |
pepper |
Directions:
1. To make Vinaigrette-.
2. Mix vinegar, salt, mustard in a blender or food processor.
3. Very slowly pour in the oil while processor is on.
4. Process until an emulsion forms.
5. Taste and adjust seasoning.
6. Add shallots& pepper.
7. Best to make it fresh but may be stored for a few days in the fridge.
8. -Salad-.
9. Toss greens with most of the vinaigrette.
10. Divide among 4 plates.
11. Decorate with pear slices and crumbled cheese.
12. Coarsely chop the walnuts and put on top of salad.
13. Drizzle the last of the vinaigrette over top.
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