This combination of tastes is a real winner. It made for the perfect light dinner last evening. Next time, for color and a hint of sweetness, I think I'll add a sprinkling of dried cranberries (I was pleased to see the trio of cranberry plants that I put in last year are returning this spring so maybe one of these days I'll have my own fresh cranberries!). The fresh thyme used in the dressing is one of the few things currently available in the garden.
Baby Greens, Pear, Walnut, and Blue Cheese Salad
Baby Greens, Pear, Walnut, and Blue Cheese Salad
Bon Appetit September 2002
Hot and Hot Fish Club, Birmingham, AL
Yield: Makes 6 first-course servings
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
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1 comment:
Goodness, gracious girl - this salad looks delicious. I wish I had taste-o-vision or something ;).
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