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CATEGORY CUISINE TAG YIELD
Grains, Vegetables California 5 Servings

INGREDIENTS

6 c Torn mixed salad greens —
Loosely packed
2 oz Crumbled Roquefort
1/2 c Broken walnut pieces —
Toasted
1 lg Firm pear
3 1/2 tb Hazelnut, peanut, or
Vegetable oil
1 tb Sherry vinegar — plus 1 tsp
1 pn Sugar
Salt and freshly ground
Pepper — to taste
Sherry Dressing —-

INSTRUCTIONS

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1. Prepare Sherry Dressing: In a small bowl whisk together oil, vinegar,
and sugar. Add salt and pepper to taste.
2. In a large bowl, toss together salad greens, Roquefort, and walnuts.
3. Peel, halve, and core pear; cut in julienne strips, thinly slice, or
cube. Add to greens.
4. Toss salad with Sherry Dressing and serve.
Timesaver Tip: Recipe ingredients can be prepared ahead and the salad
tossed with dressing just before serving. To keep cut pears from
discoloring, rub surfaces with lemon juice.
Note: Gorgonzola or blue cheese can be substituted for the Roquefort.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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