Name: Baby Greens, Pear, Walnut, and Blue Cheese Salad
Yield: Makes 6 first-course servings
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 medium shallot, minced; 1 1/2 teaspoons chopped fresh thyme; 1/2 cup olive oil; 1 5-ounce bag mixed baby greens; 2 large ripe pears, halved, cored, thinly sliced lengthwise; 1 cup crumbled blue cheese; 1 cup walnuts, toasted, coarsely chopped

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Recipe information

Yield
Makes 6 first-course servings

Ingredients

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 medium shallot, minced

1 1/2 teaspoons chopped fresh thyme

1/2 cup olive oil

1 5-ounce bag mixed baby greens

2 large ripe pears, halved, cored, thinly sliced lengthwise

1 cup crumbled blue cheese

1 cup walnuts, toasted, coarsely chopped

Preparation

Step 1
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Step 2
Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

TagsSalad Walnut Nut Pear Fruit Leafy Greens Vegetable Blue Cheese Cheese Dairy Starter Dinner Lunch Gluten Free Vegetarian Easy No-Cook Bon Appétit

Recipe notes

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