| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
White-wine vinegar |
| 1/2 |
ts |
Dijon-style mustard |
| 1/4 |
c |
Olive oil |
| 6 |
c |
Red- or green- leaf lettuce; (preferably young |
|
|
; lettuce, available |
|
|
; atspecialty produce |
|
|
; markets and some |
|
|
; supermarkets), or a |
|
|
; combinationof both, |
|
|
; rinsed and spun dry |
| 1 |
lg |
Red Bartlett pear |
| 1/4 |
lb |
Stilton; crumbled (about 1 |
|
|
; cup) |
| 1/2 |
c |
Pecans; toasted lightly, |
|
|
; cooled, and chopped |
INSTRUCTIONS
In a small bowl whisk together the vinegar, the mustard, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. In a bowl toss the lettuce with half the dressing
and divide the salad among 4 plates. Halve and core the pear and cut it
lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear
slices decoratively on each plate, divide the Stilton and the pecans among
the salads, and drizzle the remaining dressing on top.
Serves 4.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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