There’s a reason why certain combinations are “classics”–you never get tired of them. This salad just says to me, “Fall is here.” I think it goes great with the Autumnal Butternut Squash Soup.
Pear & Blue Cheese Salad
Time to make: ~15 minutes
For the salad, layer on a plate:
- 1 head leaf lettuce, torn
- 2 pears, peeled, cored and sliced thin
- ¼ cup walnuts, toasted and chopped
- 2 oz. blue cheese, crumbled
Nifty tip: To core a pear, slice it in half lengthwise and scoop out the core with a melon baller.
Now make the dressing, which is just a simple vinaigrette, by whisking together:
- 2 tbsp. walnut oil
- 1 tbsp. red wine vinegar
- ½ tsp. Dijon mustard
- salt and pepper
Drizzle the dressing over the salad and serve.