The Holidays were filled with so much wonderful food and I indulged every night–perhaps a little too much! Now I’m ready to start a new exercise routine after all that wining and dining and I’m cooking up some lighter foods. One of my favorite salads is pears, pistachios and Roquefort–the perfect combination!
Pears are in season now and they’re so juicy and ripe and pair perfectly with cheese. They’re especially delicious with Roquefort, the strong smelly kind. The saltiness of the cheese and smooth sweetness of the pear send a riot of flavors throughout your mouth. When you add the crunchiness of the pistachios and the bitterness of the frisee and chicory lettuces, combined with a marvelous sherry vinaigrette, it’s all heavenly. Serve this winter salad as a first course. Your guests will love it!
Ingredients
Sherry Vinaigrette
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 cup cup cold-pressed extra-virgin olive oil
Salad
- 1 head red-leaf lettuce
- 1/2 cup shelled pistachios, toasted and roughly chopped
- 1/4 pound Gorgonzola cheese, preferably imported, crumbled
- 1 large ripe but firm pear, such as Bartlett, cored, peeled, and cut into ½-inch chunks
- 2 Salt and freshly ground black pepper, to taste
Instructions
Sherry Vinaigrette
- In a small bowl, whisk together the vinegar, mustard, lemon juice, and salt.
- Gradually whisk in the oil until the dressing has thickened.
Salad
- In a large bowl, toss together the red-leaf lettuce and the dressing.
- Season generously with pepper.
- Divide the salad among serving plates.
- Scatter the nuts, cheese, and pear chunks over the salads and serve immediately.
