FALL SALAD WITH ASIAN PEARS, WALNUTS AND SHERRY VINAIGRETTE

By Vanetta

Ingredients

• For the vinaigrette:
• 1 tablespoon finely chopped shallots
• 3 tablespoons sherry vinegar
• 3 tablespoons olive oil
• Adjust the salt and pepper to taste.
• 1 tablespoon honey
• salt to taste
• freshly ground black pepper
• For the salad:
• 12 cups red or green leaf lettuce, washed and torn into bite-size pieces
• 3 Asian pears, cored and sliced (peeling is optional)
• 2 cups red grapes
• 3 tablespoons chopped walnuts
• 3 tablespoons crumbled blue cheese
• 6 slices thick, crusty bread

Preparation

Step 1

vINAIGRETTE: Place all the ingredients in a mixing bowl and whisk to combine. This can be made in advance and stored in the refrigerator for up to 1 week.

SALAD: Toss the lettuce, pears and grapes with the vinaigrette in a large bowl. Divide the salad among 6 serving plates and sprinkle with the walnuts and blue cheese. Serve with bread on the side.