Romaine Salad with Pears, Blue Cheese and Pecans

• Vegetarian
• Gluten free

• Produce

  • 2 Barely ripe pears
  • 1 head Romaine lettuce

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt, Real

• Oils & Vinegars

  • 2 tbsp Honey wine vinegar
  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 4 oz Blue cheese crumbles

Found on lettyskitchen.com

Description

Ingredients

• 2 tablespoons honey wine vinegar (see note)
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon Real Salt
• ¼ teaspoon freshly ground black pepper
• 1 head romaine lettuce
• 2 barely ripe pears (I used Bartletts)
• 4 ounces (¾ cup) blue cheese crumbles
• ½ cup toasted pecans

Directions

• Whisk the vinegar, mustard, salt, and pepper together in a bowl. (see note)
• Gradually drizzle in the olive oil, about a teaspoon at a time, whisking all the time, to make a smooth dressing.
• Wash the lettuce leaves, dry well. Tear into bite-size pieces.
• Just before serving, put about half of the vinaigrette in a large bowl. Add the lettuce and toss to coat the leaves lightly. Toss in a little more dressing if you think it’s needed, keeping in mind the lettuce should be lightly coated, not weighed down in oil.
• Build the salad in two layers: Transfer half of the dressed lettuce to a serving bowl. Core and slice the first pear and arrange it over the lettuce. Sprinkle with half of the blue cheese and half of the toasted pecans. Repeat with a second layer.