pear walnut salad with cilantro blue vinaigrette

[Guest guest]

we tried athenos blue cheese. it was " buttery " -- very good with this pear and

walnut salad. Each serving has from 5 to 6 grams of fat if you use half the

dressing, as we did.

 

 

* Exported from MasterCook *

 

Pear and Walnut Salad with Cilantro Blue Vinaigrette

 

Recipe By :KP2003 Healthy Flavors

Serving Size : 4 Preparation Time :0:00

Categories : Salads & Dressings {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CILANTRO BLUE VINAIGRETTE:

1 shallot -- peeled

3 garlic cloves -- peeled

1/4 teaspoon kosher salt

1/3 cup coarsely chopped fresh cilantro

1/2 teaspoon coarsely ground mixed peppercorns

1/8 teaspoon Mrs. Dash seasoning (extra spicy)

-- or red pepper flakes

2 tablespoons white wine vinegar

1 tablespoon canned vegetable broth -- or as needed

2 tablespoons extra virgin olive oil -- (2 to 3)

2 tablespoons finely crumbled bleu cheese

-- (preferrably Athenos)

SALAD:

4 tablespoons walnut halves

2 ripe pears

12 ounces mixed salad greens

(romaine, endive, raddichio)

 

Prepare Vinaigrette: Roughly chop the shallot and garlic and put

into a food processor fitted with the metal blade. Add the salt.

Pulse 3 or 4 times to mince. Add cilantro, pepper, Mrs Dash Spicy

and all the vinegar. Pulse to chop. Add broth and process 20

seconds, stopping once to scrape down sides. Add more broth if

needed to make a coarse paste. Pour olive oil through food chute

in a slow steady stream with processor running. Transfer to a

bowl. Add the blue cheese and blend. Thin if desired with

additional broth. Makes 1/2 cup.

 

Warm the walnuts in a toaster oven at 300F for about 4 minutes or

until aromatic. Set aside to cook. Coarsely chop.

 

Core and slice each pear into about 8 to 10 slices lengthwise

(with a coring gadget); cut each slice in half.

 

Combine lettuces, walnuts and pears. toss gently. Top with half

the vinaigrette. Offer the extra at the table. Allow salad to

chill for at 15 minutes.

 

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NOTES : Cilantro vinaigrette has always been one of our favorites.

I recently paired it with the new cheese from Athenos: it's blue

and it's creamy. Delightful. The salad was " awesome " with ripe

pear and toasted walnuts. Store unused dressing in the

refrigerator for up to a week. The vinaigrette is good on chicken

romaine salad; cabbage slaw; grilled veggies. Also good in a

veggie wrap or pasta salad.