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Winter Salad with Roquefort and Pears

Winter Salad with Roquefort and Pears


6 tablespoons red wine vinegar
2 teaspoons Dijon mustard
  sea salt and freshly ground pepper
1 cup walnut oil
1/2 cup crumbled Roquefort or other blue cheese
  leaves from 2 small heads Romaine lettuce, torn into bite-sized pieces
3 ripe but firm pears, such as Bosc or Red Crimson, halved, cored and thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, seeded, deribbed and thinly sliced
1/4 cup coarsely chopped walnuts

Cooking Instructions

In the bottom of a large salad bowl, stir the red wine vinegar, mustard and salt and pepper together. Gradually whisk in the walnut oil. Add the cheese and stir to combine.

Add the lettuce, pears, red onion, and bell pepper to the bowl. Just before serving, toss gently to coat with the dressing. Sprinkle with the nuts and serve.

Serves 8.

Donata Maggipinto, Everyday Celebrations, Chronicle Books, 2005.

Equipment List

Salad Spinner
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