Serves 6 / This salad combination, often served in finer restaurants, is ambrosia of the gods. And it's easy to make in your own kitchen. The blue cheese may crumble more easily if you place it in the freezer for a few minutes. Prep Time: 15 minutes Cooking Time: 5 minutes
1/4 cup extra-virgin olive oil
3 tablespoons orange juice
3 tablespoons white wine vinegar
1/8 teaspoon salt
Generous grinding black pepper
5 ounces mesclun salad greens
2 ounces torn red leaf or butter lettuce
1/3 cup walnuts, coarsely chopped
2 medium pears, cut into 1/2-inch pieces
3 ounces crumbled Gorgonzola or other blue cheese
1. Add the olive oil, orange juice, vinegar, salt and pepper to a blender and blend. Wash and dry the greens and lettuce. Toss desired amount of dressing with the greens and lettuce in a large salad bowl.
2. In a small saucepan on low heat, dry-roast the walnuts, about 5 minutes, stirring occasionally. (You can also add them raw.) Add pear, crumbled blue cheese and walnuts to the salad. Serve immediately.
PER SERVING: 181 cal, 64% fat cal, 14g fat, 13mg chol, 11g carb, 5g protein, fiber N/A, sodium N/A
