Ingredients
- 8 ounces mixed lettuce greens
- 12 cherry tomatoes (3 per serving)
- 1/3 cup toasted walnuts or pecans
- 4 ounces crumble Roquefort or blue cheese
- 1 cored diced pear or apple (optional)
- 1/2 cup pear jam or jelly
- 2 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher Salt
- Freshly ground pepper
Directions
Preheat oven to 375 F.
Place walnuts or pecans on a sheet pan and place into oven. Roast for 7-8 minutes. Remove from the oven and let cool.
Heat the pear jam in the microwave until melted. Stir in the oil and white wine vinegar. Add a pinch of salt and few grinds of pepper.
Place ¼ of the salad mixture on each of 4 chilled plates. Split the cherry tomatoes and place six halves on each plate. Now add the optional diced fruit. Sprinkle with the nuts and cheese. Lightly spoon or drizzle ¼ of the dressing over each of the plates. Serve immediately with additional freshly ground pepper as desired.
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