2 tablespoons white-wine vinegar
\n1\/2 teaspoon Dijon-style mustard
\n1\/4 cup olive oil
\n6 cups red- or green- leaf lettuce
\n1 large red Bartlett pear
\n1\/4 pound Stilton, crumbled (about 1 cup)
\n1\/2 cup pecans, toasted lightly, cooled, and chopped<\/p>\n
In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1\/4-inch-thick slices. <\/p>\n
Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top. <\/p>\n
Can be prepared in 45 minutes or less. <\/p>\n","protected":false},"excerpt":{"rendered":"
2 tablespoons white-wine vinegar 1\/2 teaspoon Dijon-style mustard 1\/4 cup olive oil 6 cups red- or green- leaf lettuce 1 large red Bartlett pear 1\/4 pound Stilton, crumbled (about 1 cup) 1\/2 cup pecans, toasted lightly, cooled, and chopped In … Continue reading