Pear & Stilton Salad with Port Dressing & Toasted Walnuts |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious salad for company. Originally published in the Chicago Tribune several years ago. Ingredients:
1/2 cup chopped walnuts |
1 1/2 cups port wine |
6 cups assorted young greens, torn up |
2 pears, peeled,cored,sliced |
6 tablespoons crumbled stilton cheese (or other blue cheese) |
2 shallots, sliced (1/4 c) |
1 clove garlic |
1 tablespoon dijon mustard |
2 tablespoons balsamic vinegar |
Directions:
1. Toast walnuts in heavy saucepan on med heat.
2. Set aside.
3. Pour port into same pan nuts were toasted in.
4. Boil on med high; simmer to reduce by half its volume.
5. Remove from heat& allow to cool.
6. Distribute 1 1/2 C greens on each of 4 plates.
7. Arrange pear slices over.
8. Sprinkle 1 1/2 T cheese on each.
9. For dressing: Puree reduced port, shallots, garlic, mustard, vinegar to smooth in blender.
10. Pour over salads.
11. Top with nuts.
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