Simple, rich and delicious salad for frisee or mesclun greens.
2 ripe pears
2 - 3 tablespoons Gorgonzola or other blue cheese
4 tablespoons lemon juice
1/2 cup chopped walnuts
6 cups of mixed greens, washed, dried and torn into bite-size pieces
Sherry-Walnut Vinaigrette or any vinaigrette dressing
1. Peel and core the pears; slice thin and toss with the lemon juice. Cover and refrigerate until needed.
2.Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
3.To serve, toss the pear, cheese, walnuts and greens together with as much dressing as desired. Serve immediately.
1/2 cup walnut oil
1/4 cup sherry vinegar
1/2 teaspoon Dijon mustard
1 teaspoon Round Rock raw honey
1/2 teaspoon Herbes de Tejas from Lake Travis Lavender available at Boggy Creek Farmer's Market (or Herbes de Provence)
1/4 teaspoon salt
Whisk together all ingredients, drizzle on salad and enjoy.
~Adapted from New York times recipe