Fresh Pear and Romaine Salad With Blue Cheese
Servings 4
Ingredients
Walnut Vinaigrette
- 4 tbsp walnut oil
- 4 tbsp olive oil
- 4 tbsp white wine vinegar
- 2 tbsp finely minced shallots or green onion
- 1 tsp salt
- 1/4 tsp white pepper
Salad and assembly
- 1/2 cup walnut pieces
- 8 cups chopped romaine
- 2 pears such as Bartlett, Bosc or Anjou, cored and sliced into 1/4-inch-thick slices
- 1 lemon
- 125 gr blue cheese crumbled
Instructions
Walnut Vinaigrette
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Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended. Makes 3/4 cup.
Salad and assembly
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Toast the walnuts in a shallow pan at 180° C until the walnuts smell fragrant and are lightly browned, about 5 minutes. Let it cool and reserve.
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Arrange the romaine on a platter or in a salad bowl. Place the sliced pears in a separate bowl and squeeze lemon juice over the top. Gently toss to coat, then arrange the pears on the romaine.
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Sprinkle with toasted walnuts and cheese. Drizzle the salad with vinaigrette.
Recipe Notes
Recipe and photography by https://www.latimes.com/recipe/fresh-pear-and-romaine-salad-with-blue-cheese