Description
Unlock harmonious happiness with our baby greens salad, a clever combo of pungent Roquefort, ripe pears, toasted nuts, and a shallot vinaigrette.
Ingredients
Scale
For the Vinaigrette:
- 1 small shallot, finely diced
- 2 tablespoons champagne vinegar
- 1/4 cup extra virgin olive oil
- Salt and freshly cracked pepper, to taste
For the Salad:
- 1/3 cup pecan halves
- 5 ounces baby greens
- 2 ripe medium pears, cored and sliced
- 4 ounces Roquefort cheese, crumbled
- Salt and freshly cracked pepper, to taste
Instructions
For the Vinaigrette:
- Combine the diced shallot and champagne vinegar in a small bowl. Allow to macerate at room temperature for 20 minutes, stirring once halfway through.
- Whisk in the olive oil, and season to taste with salt and pepper. Set aside.
For the Salad and Final Assembly:
- While the shallots are macerating, heat a small skillet over medium heat on the stovetop. Place the pecans in the skillet and toast, stirring the nuts constantly, until they are aromatic and lightly browned, about 1-2 minutes.
- Transfer the nuts to a small heatproof cutting board and allow to cool completely. Coarsely chop them.
- Divide the baby greens among four bowls or plates. Top each pile with an equal amount of pear slices, crumbled Roquefort, and pecans.
- Directly before serving, drizzle an equal amount of vinaigrette over each salad. Season to taste with salt and pepper, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: salad, pear, roquefort, blue cheese, pecans, shallot