Title: Salad of Pears, Roquefort, and Walnuts
Categories: None
Yield: 5 Servings

6 c Torn mixed salad greens --
Loosely packed
2 oz Crumbled Roquefort
1/2 c Broken walnut pieces --
Toasted
1 lg Firm pear
-
3 1/2 tb Hazelnut, peanut, or
Vegetable oil
1 tb Sherry vinegar -- plus 1 tsp
1 pn Sugar
Salt and freshly ground
Pepper -- to taste
Sherry Dressing ----

1. Prepare Sherry Dressing: In a small bowl whisk together oil, vinegar,
and sugar. Add salt and pepper to taste.

2. In a large bowl, toss together salad greens, Roquefort, and walnuts.

3. Peel, halve, and core pear; cut in julienne strips, thinly slice, or
cube. Add to greens.

4. Toss salad with Sherry Dressing and serve.

Timesaver Tip: Recipe ingredients can be prepared ahead and the salad
tossed with dressing just before serving. To keep cut pears from
discoloring, rub surfaces with lemon juice.

Note: Gorgonzola or blue cheese can be substituted for the Roquefort.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip