Pear, Fennel and Walnut Salad
connie
ingredients
- 1/2 C. walnut pieces
- fennel
- 3 ripe pears
- 1 lemon
- 4 oz. gorgonzola cheese
- 1/4 C. red wine vinegar
- salt and pepper
- 1/3 C. olive oil
- 1 head green leaf lettuce, torn
directions
- 1
Heat oven to 350°. Spread walnuts on a baking sheet and toast them in a heated oven until crisp, stir occasionally. 5-8 minutes.
- 2
Crumble the gorgonzola cheese. Put 2/3 of the cheese in a bowl with the red wine vinegar, salt and pepper and whisk together until mixed.
- 3
Gradually whisk in the oil so the dressing emulsifies and thickens slightly. Stir the remaining cheese into the dressing. Cover the dressing and chill.
- 4
Slice pear in half, place cut side down and cut lengthwise into think slices. Cut the lemon in half and squeeze juice over the pear slices.
- 5
On the plate, arrange leaf lettuce with pears fanned on top. Scatter some toasted walnuts over the pears and top with dressing.
Source: connie
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