Simple Green Pear and Blue Cheese Salad
A Saturday Night Dinner: The Salad
- Servings: 4.
This menu and recipes from our friend David Neibart are intended to be a modular meal, meaning that adults can enjoy it all, while young kids (ages four and under) can peel off parts for themselves – especially this salad, Greenmarket Fried Rice, and the dessert -- Pavlova. Each course is easy to prepare, and can be served at different hours without losing anything.
- Fresh baguette, sliced with aged Gouda
- Simple Green Pear and Blue Cheese Salad
- Seared Scallops with Lime and Cilantro Butter
- Greenmarket Fried Rice
- 1 head Romaine lettuce
- 1 ripe pear
- 1/3 cup dried cranberries
- 1/3 cup crumbled blue cheese (e.g., Danish blue, Maytag, Great Hill, or other crumbly domestic or imported blue cheese)
- 1/3 cup pine nuts
- 1 1/2 tablespoons extra virgin olive oil plus a little to toast the pine nuts
- 2 tablespoons balsamic vinegar
- 2 teaspoons crushed garlic
- 1 teaspoon very hot mustard (Coleman's English or Lowensenf's Extra or Maille's Fine are all good choices)
- 1/2 teaspoon fresh lemon juice
- Pinch each of sugar, salt and freshly ground pepper
- Wash and dry the lettuce leaves and place them in a salad bowl
- Cut the pear in half and remove the core and stem. Leaving the peel on, cut the pear into thin, 1/4" slices.
- Add the pieces of sliced pear along with the dried cranberries and blue cheese to the salad bowl with the lettuce.
- Lightly toast the pine nuts in a fry pan with a little olive oil and put them on a paper towel to soak up any excess oil. Watch closely while you do this because the nuts can quickly turn from brown to burned.
- Make the vinaigrette dressing by putting all the ingredients into a jar and shaking well. Toss the salad ingredients with the dressing just before you are ready to eat.