FALL SALAD WITH ASIAN PEARS, WALNUTS AND SHERRY VINAIGRETTE Recipe

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.