| 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
- 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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