Here's a nice salad for this winter season. Its composed salad of roasted bosc pears, toasted walnuts, Sonoma county blue cheese and crisp frisse greens all lightly dressed in a light shallot vinaigrette. Its packed with lots of flavor and contrasting textures.
2 comments:
Hi,
Can you give a recipe for this salad? How do you cook the pears and what is in the dressing?
I use Bosc pears, they will stay firm when cooked and won't be mushy. first peel and quarter, toss in alittle butter or olive oil then saute till golden and tender, set aside. Use washed and dryed frisse with some other greens for color and taste, make a diced shallot dressing with a good white vinegar, salt, pepper and good olive oil. place three pear slices on plate and place a mound of dressed frisse in center, garnish with toasted walnuts and good blue cheese.
Post a Comment