Stil­ton Pear Salad

Per­fect as a din­ner party starter, this appeared in Gourmet mag­a­zine in 1992; I found it on super food web site: www.epicurious.com.
Dress­ing:
2 tbsp white wine vine­gar
½ tsp dijon mus­tard
¼ cup olive oil
Salad:
6 cups mixed let­tuce
1 large or 2 small ripe pears, halved, cored and sliced
About 1 cup crum­bled stil­ton cheese
½ cup pecans, toasted, cooled and chopped *
Whisk dress­ing ingre­di­ents in small bowl until com­bined.
In large bowl, toss greens with half of dress­ing. Divide among four plates. Arrange a quar­ter of pear slices on top of each. Sprin­kle stil­ton and chopped pecans on top. Driz­zle each salad with remain­ing dress­ing.
Makes 4 serv­ings.
*To toast pecans, cook over low heat in dry skil­let about 4 min­utes or until aromatic.

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