Tossed Green Salad With Gorgonzola And Pear Dressing

Recipe Ingredients

		Dressing
2		Canned pear halves - drained*
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	White wine vinegar
2 tablespoons	30ml	Light olive oil
1/4 teaspoon	1.3ml	Salt
15		Grinds black pepper
		Salad
1/4 cup	36g / 1.3oz	Walnuts - finely chopped
1		Salad mix
1		Red bell pepper (small)
1		Ripe Bosc pear
1/2 cup	73g / 2.6oz	Gorgonzola cheese - finely crumbled

Recipe Instructions

*packed in fruit juice

To prepare the dressing: In a blender or food processor, puree the drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky. Transfer to a jar, cover and refrigerate.

To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.

Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.

Peel the tough outer skin from the bell pepper with a vegetable peeler. (You probably won't be able to get all of the peeling off, especially in the crevices of the pepper.) Stem, seed and finely sliver the pepper; put into the bowl with the salad.

Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola.

Add the dressing, toss to coat and serve.

Developed by CeCe Sullivan of The Seattle Times food staff.

Source:
Seattle Times 3/26/97

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