Ingredients for Wicklewood's Pear And Roquefort Salad
- 2 ripe but firm pears
- Lemon
- 4 cups mixed salad greens
- Roquefort Cheese
- Hazelnuts
- Hazelnut Oil
- Olive Oil
- Cider Vinegar
- Dijon Mustard
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
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How to Make Wicklewood's Pear And Roquefort Salad
- Peel, core, and thinly slice 2 ripe but firm pears. Toss immediately with 1 tablespoon of lemon juice to prevent browning.
- Arrange 4 cups of mixed salad greens on two serving plates.
- Top the greens with the pear slices.
- Crumble 4 ounces of Roquefort cheese (or other sharp blue cheese) over the pears.
- Scatter 1/4 cup of chopped walnuts (or pecans) over the salad.
- In a small screw-top jar, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Seal the jar and shake well to emulsify the vinaigrette.
- Drizzle the dressing over the salad just before serving.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
72g
Fat
54g
Carbs
11g
