Level 1

Servings: 2-4

 

If you can squeeze your pear and give it a waistline and if it's not too heavily bruised and brown, it's just right for making this light and fruity salad dressing, one of our favorites. You can go with the pure gourmet approach. Or what we like to refer to as our “cheater” method.

 

The first step is to make the salad using a nice, light leaf like the Boston Bibb lettuce. Don’t forget to squeeze a little fresh lemon juice on the pear to prevent discoloration before blend it with the other ingredients.

 

 

 

1 past peak pear, peeled, cored and finely cubed

4 tbs. extra virgin olive oil

2 tbs. white wine or red wine vinegar

½ tsp. Dijon style mustard

1 tbs. mayonnaise

1/3 cup crumbled blue cheese* 

Salt and pepper to taste

 

1. In a medium glass bowl, combine all ingredients except for blue cheese. Mix all ingredients with a large wire whisk until smooth and well blended.

2. Place crumbled blue cheese into a small microwave-safe container. Microwave until melted and runny, approximately 30 seconds. Fold melted cheese into the blended vinaigrette and whisk quickly until incorporated.

3. Pour half the dressing on top of the salad, tossing gently. Repeat with the remaining dressing.

 

*Substitutes: Maytag blue, Gorgonzola and even Stilton  

 

 

 

 

 

If your time is at a premium, “tweaking” a top quality ready-made

dressing can yield excellent results. Refrigerated blue cheese dressings are best; they’re available both in creamy and chunky styles. Although they have excellent flavor, they do tend to be a bit on the clompy side, so here’s our cure.

 

1  past peak pear, peeled, cored and finely cubed

½ jar fresh chilled blue cheese dressing

4 Tbsp. extra virgin olive oil

2 Tbsp. white or red wine vinegar

½ tsp. Dijon style mustard

Salt and pepper to taste

 

1. Place all ingredients into a medium glass bowl and whisk until well incorporated. Toss with salad.

 

 

Serving suggestion: If you like nuts in your salad, toast them first in a hot, dry skillet for just a few minutes, tossing frequently to prevent burning. Remove nuts and place on a plate so they can come to room temperature before you add them to your salad.