Senin, 19 September 2016

Pear, Bleu Cheese Salad with Maple Dressing

I had this on vacation recently in Hood River, Oregon. 
It was the height of pear season and the salad was divine at a little cafe with my honey and a glass of wine.  Fun times.

Crazy thing is, I have made salads like many times before. 
Why was this one so good?
You know the rules for a good salad?
1) fruity 2) one crunchy 3) one salty 4) one chewy 5) one spicy.  
This had them all 1) pear 2) walnuts 3) Gorgonzola, 4) dried cranberries 5) red onions
What this one different was a simple addition of maple syrup to the vinaigrette.  Yum!
It was easy to do, so here you go!

A great autumn salad!

Serves 2 main dish salads, or 4 small side salads

1 Pear, sliced thinly
1/2 cup Gorgonzola or Bleu Cheese
1/4 cup Candied Walnuts, or other toasted nuts
3 Tbsp Dried Cherries, or Cranberries
1/4 red onion, sliced 
6 cups mixed Spring Greens 

Maple vinaigrette dressing:
1/4 cup vegetable oil
2 Tbsp maple syrup
1 Tbsp lemon juice
2 tsp dijon mustard
Salt and pepper

Assemble all the salad ingredients in a large bowl.

Whisk the dressing together in a small bowl until incorporated.  Toss the salad with about half the dressing, serving the rest on the side if people want more.

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