Fresh Pear And Romaine Salad With Blue Cheese

Recipe By : The Los Angeles Times
Serving Size :4
Categories :Salads/Dressings Fruit


Walnut Vinaigrette
1/4 cup walnut oil
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoon finely-minced shallots or green onion
1 teaspoon Salt
1/4 teaspoon Freshly-ground white pepper

Assembly
1/2 cup walnut pieces
8 cups chopped romaine
2 pears, such as Bartlett, Bosc or Anjou cored, and
cut into 1/4" thick slices
1 lemon --juiced
4 ounces blue cheese --crumbled

For the Walnut Vinaigrette: Combine walnut oil, olive oil, vinegar,
shallots, salt and pepper and shake in a covered container until
thoroughly blended. (Makes 3/4 cup)
For Assembly: Toast walnuts in shallow pan at 350 degrees until
walnuts smell fragrant and are lightly browned, about 5 minutes. Let
cool.
Arrange romaine on platter or in salad bowl. Place sliced pears in
separate bowl and squeeze lemon juice over top. Gently toss to coat,
then arrange pears on the romaine. Sprinkle with toasted walnuts and
cheese. Drizzle salad with vinaigrette.

This recipe yields 4 servings.

Each serving with 2 tablespoons vinaigrette: 459 calories; 849 mg
sodium; 21 mg cholesterol; 38 grams fat; 24 grams carbohydrates;
11 grams protein; 2.66 grams fiber.

Formatted by Joe Comiskey -

Recipe USA Group

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