Field Greens With Pears And Blue Cheese

Recipe Ingredients

2		Pears
4 oz	113g	Mixed field greens - (to 6) - washed, dried
1 cup	146g / 5.1oz	Toasted walnuts - coarsely chopped
8 oz	227g	Maytag blue cheese - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
		Port Shallot Dressing
2 cups	474ml	Ruby port
1/2 cup	118ml	Thickly-sliced shallots
1 tablespoon	15ml	Red wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated -- you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.

Place on chilled salad plates and serve.

Port-Shallot Dressing: Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.

Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately. (Makes 1 1/4 cups)

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9716) - from the TV FOOD - NETWORK

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