Pears and Walnuts over Mixed Greens by Nancy T. Maar
This classic side dish is perfect for a brunch, lunch, or a dinner side dish. It's quite good with steak, chicken, or pork. Make sure the pears are good and ripe, not hard, and the nuts are just crisply brown, not burned. Nuts add nutrition to any salad and are very delicious.
Yields 4 servings; serving size 5 ounces
Calories: 436.38
Protein: 5.76 grams
Carbohydrates: 18.03 grams
Sugar: 11.62 grams
Fat: 39.93 grams
2 ounces Roquefort or Gorgonzola cheese, crumbled
1 tablespoon red wine vinegar
½ cup olive oil
Freshly ground black pepper
2 large ripe Anjou pears, quartered, peeled, and cored
2 cups watercress
½ cup walnuts, toasted
Whisk together the first 4 ingredients in a heavy bottomed saucepan over medium heat. As soon as the cheese melts, remove from the heat.
Prepare the pears and arrange the greens. Slice the pears over the greens. Drizzle with warm dressing. Sprinkle with walnuts and serve.
Toasted Nuts
All nuts improve in flavor with a quick run under the broiler or toasted in a nonstick sauté pan. However, you must watch them while cooking or they will burn in a blink of an eye.
