Country Sampler Special Edition

Pear Salad with Gorgonzola and Walnuts

Serves 4

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The tang of blue cheese balances perfectly with the sweetness of fresh pears in this quick salad from Rachel Ballard of Feast and Farm. “It may seem humble, but this salad is a flavor powerhouse you won’t want to miss!” she says.

INGREDIENT­S For Salad 4 cups spring lettuce mix ½ cup Gorgonzola or other blue cheese 1 Bosc or Bartlett pear, cored and thinly sliced ½ cup toasted walnuts, chopped ¼ cup dried cranberrie­s (optional) For Dressing 1 tablespoon maple syrup 1½ tablespoon­s white wine vinegar 1 teaspoon spicy brown mustard Pinch of salt and pepper 4 tablespoon­s olive oil

INSTRUCTIO­NS

1. In a large bowl, toss the lettuce mix, blue cheese, pear slices, walnuts and cranberrie­s. Set aside.

2. To make the dressing, mix the maple syrup, vinegar, mustard, salt and pepper in a small bowl with a fork until combined. While continuing to stir, slowly pour in the olive oil until mixed. If it doesn’t totally emulsify, that’s OK.

3. Pour the dressing over the salad just before serving.

Notes: To make this recipe ahead, mix the salad ingredient­s and prepare the dressing and store them separately in the refrigerat­or until ready to serve. To make this recipe for a larger crowd, estimate about 1 cup of lettuce mix per person.

RECIPE AND PHOTOGRAPH COURTESY OF RACHEL BALLARD OF FEASTANDFA­RM.COM.

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