Winter Salad with Roquefort and Pears

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

Equipment List

Salad Spinner


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.

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