Saturday, April 4, 2009

Pear and Walnut Salad

From Jeanne - and she suggests cutting pears in thicker slices:

3 pears, peeled and thinly sliced
1 TB olive oil
l/2 tsp kosher salt
l/2 c walnuts, finely chopped and toasted
8-10 c shredded romaine lettuce
2 oz Gruyere cheese, cut into small chunks

l/4 c balsamic vinegar
1 shallot, diced finely
1/4 olive oil
1 TB dijon mustard

Oven at 425 d. Toss pear slices with olive oil and salt. Spread in even layer on baking sheet. Roast 7 minutes. Turn over and roast another 5-7 minutes, until soft. Remove. Cool. combine lettuce, slices, walnuts, cheese and pears w/dressing (or place pears on top).

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