Mixed Greens with Pears, Roquefort, Pecans and Celery-Seed Vinaigrette

Photo by Bob R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • For vinaigrette:

  • 1/3

    cup raspberry white-wine vinegar

  • 2

    tablespoons sugar

  • 1/2

    teaspoon dry mustard

  • 1

    tablespoon chopped yellow onion

  • 1/2

    teaspoon salt

  • 1/3

    cup walnut oil

  • 1/3

    cup canola oil

  • 1/2

    teaspoon celery seeds

  • For salad:

  • 1

    cup pecans chopped

  • 1

    teaspoon extra-virgin olive oil

  • 1/2

    teaspoon salt

  • 4

    large red Bartlett pears or Anjou pears

  • 4

    quarts mixed salad greens, rinsed and spun dry

  • 1

    cup crumbled Roquefort cheese

Directions

To make vinaigrette: 1. Combine vinegar, sugar, dry mustard, onion, salt, walnut oil, canola oil and celery seeds in a 2-cup glass measuring cup. Blend until smooth. For salad: 1. Heat oven to 325 degrees. Toss the pecans with olive oil and salt in a bowl. Spread on a baking sheet and bake for 8 to 10 minutes, or until toasted. 2. Pour 1/3 cup of the vinaigrette into a 1-quart bowl. Quarter and core pears, slicing each quarter lengthwise into 1/4-inch wedges into vinaigrette. Cover and chill until ready to serve. Place the mixed salad greens into a large bowl and toss with remaining vinaigrette. 2. Divide among eight salad plates. Sprinkle cheese around salad greens. Arrange five pear wedges on each salad, and sprinkle with toasted pecans.

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