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.
