Mesclun with Pears Pecans and Blue Cheese Recipe
Ingredients
| Apple Juice | 1/4 Cup (16 tbs) (Dressing) | |
| Balsamic vinegar | 2 Tablespoon (Dressing) | |
| Extra virgin olive oil | 2 Tablespoon (Dressing) | |
| Dijon Mustard | 1 Teaspoon (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| Ground black pepper | 1/4 Teaspoon (Dressing) | |
| Pecans | 1/ Cup (16 tbs) (Salad) | |
| 3/4 pound mesclun or salad mix | ||
| 2 Bartlett or Bosc pears, cored and thinly sliced | ||
| Red onion | 1 Small, sliced (Salad) | |
| Blue cheese | 1/4 Cup (16 tbs), finley crumbled (Salad) | |
Directions
To make the dressing: In a small bowl, whisk together the apple juice, vinegar, oil, mustard, salt, and pepper.
To make the salad: Place the nuts in a small nonstick skillet over medium heat and toast, shaking the pan often, for 1 to 2 minutes, or until fragrant.
Place the mesclun and pears in a large serving bowl.
Toss with the dressing.
Sprinkle with the onion, cheese, and pecans.
To make the salad: Place the nuts in a small nonstick skillet over medium heat and toast, shaking the pan often, for 1 to 2 minutes, or until fragrant.
Place the mesclun and pears in a large serving bowl.
Toss with the dressing.
Sprinkle with the onion, cheese, and pecans.
Chef
