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|
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.
Donata Maggipinto, Everyday Celebrations, Chronicle Books, 2005.