Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 servings
Red Wine Vinaigrette:
c. red wine vinegar
tbsp. (1 small) shallot, minced
tsp. prepared mustard
c. extra-virgin olive oil
c. walnut halves
tbsp. olive oil
ounces baby greens, washed and dried
Asian or Bosc pears
c. blue-veined cheese, crumbled
Raspberries, for garnish (optional)
Chill four serving plates.
To Make the Vinaigrette:
In a small jar, combine the vinegar, shallot, mustard, honey, salt, and pepper. Add the olive oil, and shake to incorporate. Shake again before serving.
To Make the Salad:
In a hot sauté pan, toss the olive oil and walnuts quickly to toast (about one minute). Remove from pan and cool on paper towel. Divide the lettuce equally onto the four chilled plates. Cut the pears into quarters and core. Thinly slice the pears and evenly distribute over the lettuce (about 1/2 pear per portion). Top the lettuce evenly with the cheese and the walnuts.
Garnish each salad with raspberries, if desired. Drizzle the vinaigrette over the entire salad.
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