Winter Pear and Walnut Salad with Dijon Vinaigrette

By Judycakes

Ingredients

• SALAD:
• 2 medium pears, cored and thinly sliced lengthwise
• 1 medium head Boston or Bibb lettuce
• 2 ounces Gorgonzola dolce (Dolcelatte cheese)* or blue cheese, cut into wedges
• 1/4 cup walnut pieces, toasted
• 1 large yellow or red tomato, seeded and chopped
• DIJON VINAIGRETTE:
• 1/2 cup olive oil
• 1/4 cup white vinegar or white wine vinegar
• 1 tablespoon sugar
• 1 tablespoon Dijon-style mustard
• 1 clove garlic, minced
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from midwestliving.com

Preparation

Step 1

SALAD:
Toss pear slices with 1/3 cup of the Dijon dressing in a medium bowl.

To serve, line 4 salad plates or bowls with lettuce leaves. Top with pear mixture. Top each serving with cheese, walnuts, and tomato. Drizzle with remaining Dijon Vinaigrette. Makes 4 side-dish servings.

DRESSING:
In a screw-top jar combine olive oil, white vinegar, sugar, Dijon-style mustard, garlic, kosher salt, and black pepper. Cover and shake well. Serve immediately or store in refrigerator for up to 1 week. Stir just before serving. Makes about 1 cup.