Fresh Pear And Romaine Salad With Blue Cheese

Recipe Ingredients

		Walnut Vinaigrette
1/4 cup	59ml	Walnut oil
1/4 cup	59ml	Olive oil
1/4 cup	59ml	White wine vinegar
2 tablespoons	30ml	Finely-minced shallots or green onion
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Assembly
1/2 cup	118ml	Walnut pieces
8 cups	1168g / 41oz	Chopped romaine
2		Pears, such as Bartlett, Bosc or Anjou - cored, and
		Cut into 1/4" thick slices
1		Lemon - juiced
4 oz	113g	Blue cheese - crumbled

Recipe Instructions

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.

Source:
The Los Angeles Times, 08-23-2000

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