Mesclun with Pears and Blue Cheese
Print RecipeIngredients
- 10 cups mesclun or torn romaine
- 3 medium red and/or green pears, cored and thinly sliced
- ¼ cup pear nectar
- 2 tablespoons walnut oil or salad oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon-style mustard
- ⅛ teaspoon ground ginger
- ⅛ teaspoon black pepper
- ½ cup broken walnuts, toasted or 1 recipe Candied Nuts
- ½ cup crumbled blue cheese (2 ounces)
Instructions
1
In a large salad bowl place mesclun and pear slices. Toss lightly to combine.
2
For dressing, in a screw-top jar combine pear nectar, oil, vinegar, mustard, ginger, and pepper. Cover and shake well. Pour dressing over salad; toss lightly to coat.
3
Divide evenly among salad plates. Sprinkle each serving with nuts and cheese.
Notes
https://www.bhg.com/recipe/salads/mesclun-with-pears-and-blue-cheese/
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