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

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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

Details

Servings 8

Preparation

Step 1

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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