Royal Riviera Pear Salad
Sharon Persch
For many years we have received a wonderful gift box of pears at Christmas. This recipe was included and it makes a beautiful, delicious and festive salad. Serves 4.
Dressing:
1/4 cup Champagne vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/2 tsp. sea salt
1 tsp. freshly ground pepper
3/4 cup walnut oil
Salad Ingredients:
1 head butter or other lettuce, washed and dried
2 Royal Riviera Pears, peeled, cored and sliced
2/3 cup blue cheese
2/3 cup candied nuts or toasted walnuts
To create dressing whisk together the first five ingredients. Gradually whisk in the walnut oil. Gently tear lettuce into bite-sized pieces. Arrange on four chilled plates. Place fans of pear slices on lettuce. (Picture shows half a pear, cored side down, sliced long-way into five slices, placed that way on lettuce, turned on sides in a fan shape) Crumble blue cheese evenly on top. Drizzle dressing generously over the salad. Sprinkle with nuts and serve at once.
For many years we have received a wonderful gift box of pears at Christmas. This recipe was included and it makes a beautiful, delicious and festive salad. Serves 4.
Dressing:
1/4 cup Champagne vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/2 tsp. sea salt
1 tsp. freshly ground pepper
3/4 cup walnut oil
Salad Ingredients:
1 head butter or other lettuce, washed and dried
2 Royal Riviera Pears, peeled, cored and sliced
2/3 cup blue cheese
2/3 cup candied nuts or toasted walnuts
To create dressing whisk together the first five ingredients. Gradually whisk in the walnut oil. Gently tear lettuce into bite-sized pieces. Arrange on four chilled plates. Place fans of pear slices on lettuce. (Picture shows half a pear, cored side down, sliced long-way into five slices, placed that way on lettuce, turned on sides in a fan shape) Crumble blue cheese evenly on top. Drizzle dressing generously over the salad. Sprinkle with nuts and serve at once.
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