Pear and Blue Cheese Salad
And if you couldn't follow that: cheese. My preoccupation is with cheese.
Blue cheese, to be specific.
Here's my simplified version of this salad:
Go out in the backyard and pull up a wad of this. Rinse well, pat dry, put in bowl. In small bowl, stir together 1 T. mayonnaise
1 T. vinegar (recipe called for Champagne vinegar; I used balsamic)
3 T. olive oil
Pour over lettuce.
Take one jar or can of pears and slice a bunch of them about 1/4-inch thick. Fan the slices over the lettuce.
In small frying pan, over med.-low heat, toast
1/4 c. walnuts, chopped
for about 3 minutes ("until they are fragrant," say the instructions). Sprinkle nuts over the salad.
Now here's the best part: Sprinkle
1/4 c. blue cheese, crumbled
over lettuce, pears, and nuts.
That's 1/4 c. of blue cheese we're using up, people. Do I hear the marching band blasting out a chorus? Do I hear a woo hoo? Do I hear an Amen, sister?
OK. I think we can all rest easier now. More blue cheese updates to come.
NOTE: Go check out A Slew of Summer Salads at A Heart for Home for more great salad ideas.