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Ingredients
- 1/4 c. macadamias
- 1 tsp Dijon mustard Sea salt to taste Freshly-grnd white pepper to taste
- 2 Tbsp. freshly-squeezed lemon juice
- 1/4 c. macadamia nut oil
- 1 Tbsp. minced chives
- 2 sm bunche small-leaf arugula trimmed, washed, and dry well
- 2 lrg hard pears peeled, cored
- 1/2 c. crumbled Maytag blue cheese
Directions
- Heat the oven to 300 degrees. Spread the macadamias in a metal cake pan and toast 10 min. Cold, then chop into coarse chunks.
- Combine the mustard, one-half tsp. sea salt and several grinds of pepper in a small bowl. Whisk in the lemon juice, then the macadamia oil. Add in the chives and whisk till emulsified. Taste and adjust the seasoning.
- Toss the arugula with just sufficient dressing to coat lightly. (Reserve any remaining dressing for another use.) Arrange on 4 salad plates. Cut the pears into thin slices and divide among the plates. Sprinkle with the cheese and then with the macadamias and serve at once.
- This recipe yields 4 servings.
- Comments: Other cheeses can substitute for the Maytag blue, including shaved pecorino and slivered Manchego.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 29 | 21% |
| Total Fat 3.37g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 171mg | 5% |
| Total Carbs 28.14g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 13.44g | 9% |
| Protein 1.8g | 3% |
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