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Add a photoServings: 4
Ingredients
- 2 x pears
- 4 ounce mixed field greens - (to 6) washed, dry
- 1 c. toasted walnuts coarsely minced
- 8 ounce Maytag blue cheese crumbled Salt to taste Freshly-grnd black pepper to taste
- 2 c. ruby port
- 1/2 c. thickly-sliced shallots
- 1 Tbsp. red wine vinegar
- 1/2 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing till the greens are well coated - you may not need to add in all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
- Place on chilled salad plates and serve.
- Port-Shallot Dressing: Pour the port into a small heavy saucepan over medium heat. Add in the shallots and bring to a boil. Reduce the heat to low and cook for 15 min, or possibly till the port is reduced to 2/3 c. without the shallots. Set aside to let cold.
- Pour the port and shallots into the conainer of a blender and puree. Add in the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend till emulsified and smooth. Season with salt and pepper, to taste. Set aside; chill if not using immediately. (Makes 1 1/4 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 73 | 55% |
| Total Fat 8.68g | 11% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 155mg | 4% |
| Total Carbs 14.2g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.19g | 5% |
| Protein 2.31g | 4% |
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