Shelly's Recipe

PACIFIC NORTHWEST PEAR SALAD

Category: Salad

Vinaigrette:
2/3 cup pear juice
2 tbsp seasoned rice vinegar
2 tbsp olive oil
1/2 tsp pepper
1/4 tsp salt

Salad:
4 firm but ripe red pears, unpeeled
2 tbsp butter
1/4 tsp pepper
1/8 tsp salt
3 (4 oz) bags herb salad mix (16 cups)
1 cup crumbled blue cheese
1/2 cup chopped toasted hazelnuts (On baking sheet; bake at 375; 4-6 minutes. Cool)

In small bowl, whisk together vinaigrette ingredients. (Can be made up to 3 days advance.) Cut 2 of the pears into 1/2 inch pieces. Melt butter in medium skillet over medium heat. Add chopped pears; sprinkle with salt and pepper. Cook 4-6 minutes or until golden brown and softened. (At this point, recipe can be made up to 4 hours ahead. Let stand at room temperature.)

Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears, arrange over greens. Serves 8