Description
Six side portions of pear, walnut and blue cheese green salad.
Ingredients
Scale
- 1/2 cup Walnuts, roughly chopped
- 4 cups Mixed tender salad greens
- 2 medium pears Firm-ripe pears
- 4 ounces Blue cheese, crumbled
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Freshly ground black pepper
Instructions
- Toast 1/2 cup roughly chopped walnuts in a dry skillet over medium-low heat approximately five minutes until fragrant; cool. Wash and thoroughly dry 4 cups mixed tender greens. Core and thinly slice two firm-ripe pears.
- Whisk 3 tbsp olive oil, 1 tbsp cider vinegar, 1 tsp maple syrup, 1 tsp Dijon, 1/4 tsp salt and 1/8 tsp pepper.
- Toss greens lightly with part of the dressing, then arrange pear slices, cooled walnuts and 4 oz crumbled blue cheese on top. Drizzle the remaining dressing just before serving.
- Divide into six side portions. Record pear firmness, dressed-green quality, cheese distribution and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: five minutes to toast walnuts and fifteen minutes to prep and assemble.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sides
Nutrition
- Serving Size: One sixth of the salad, pending measured bowl yield