Monday, October 3, 2011

Pear and Cranberry Salad


Pears are plentiful in my home state right now. They're juicy and good. Combine them with some frozen cranberries and you have a wonderful sweet and, at the same time, a tart salad.

1/2 c. frozen cranberries
1/4 c. honey
2 T. white-wine vinegar
1 t. Dijon mustard
1/2 c. vegetable oil
Salt & pepper

2 ripe pears
5 oz. washed, cut romaine (8 cups)
1 c. toasted chopped walnuts
1 c. crumbles bleu cheese

1. In a small saucepan, over low heat, bring cranberries, honey, and vinegar to a simmer. cook until cranberry skins break, 2-3 minutes; remove from heat and set aside to cool.  Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.
2. With the blender motor running, drizzle in oil, then 1/2 c. water. (Once incorporated, the mixture should look thick and glossy.) Season with salt and pepper.  Refrigerate until ready to use.
Add the last 4 ingredients just before serving.



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