Green Salad With Pears, Pecans and Blue Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 1 large head of red leaf lettuce, Leaves from
  • 1 Pear, large ripe
  • 1 tbsp Shallot

• Condiments

  • 1 tsp Dijon mustard
  • 2 tsp Maple syrup, pure

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pecan pieces

• Dairy

  • 2 oz Blue cheese

Found on washingtonpost.com

Description

Ingredients

• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons pure maple syrup
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Leaves from 1 large head of red leaf lettuce, torn
• 1 large, ripe pear, peeled, cored and sliced
• 2 ounces blue cheese, crumbled
• 1/3 cup pecan pieces, toasted (see NOTE)

Directions

• For the dressing: Whisk together the vinegar, mustard, maple syrup, shallot, salt, pepper and oil a medium bowl until emulsified. For the salad: Place the lettuce in a large mixing bowl and toss with the dressing until coated. Divide the dressed lettuce among individual plates. Top each portion with slices of pear, some blue cheese crumbles and pecan pieces. Serve right away. NOTE: Toast the pecan pieces in a small, dry skillet over medium heat, stirring, until fragrant, 3 to 5 minutes. Cool completely before using.

Nutrition