Shelly's Recipe

PEAR SALAD

Category: Salad

Salad:
1/2 cup walnut halves
1 tbsp olive oil
5 oz baby lettuces, washed and dried
1 each Asian or Bosc pear
4 oz Gorgonzola, crumbled
5 oz vinaigrette
Raspberries for garnish (optional)

Red Wine Vinaigrette:
2 oz red wine vinegar
1 tbsp (1 small) shallot, minced
1 tsp prepared mustard
2 tsp honey
1/4 tsp salt
1/4 tsp pepper
3 oz extra virgin olive oil

Start by preparing the vinaigrette and chilling service plates.

Vinaigrette Preparation: In a small jar combine the vinegar, shallot, mustard, honey, salt, and pepper. Add the olive oil and shake to incorporate. Shake again before serving.

Salad Preparation: In a hot saute pan toss the olive oil and walnuts quickly to toast (about one minute). Separate the lettuces equally onto four plates (about 1 1/2 oz per portion). Cut the pears into quarters and core. Thinly slice the pears and evenly distribute over lettuce (about 1/4 pear per portion). Top the lettuce evenly with the gorgonzola and the walnuts. Garnish each salad with raspberries (optional). Drizzle the vinaigrette over the entire salad.