Mixed Green Salad
with Anjou Pears, Walnuts, Gorgonzola & Argan Oil
This classic salad, that everybody does, is successful not only because it tastes great, but its packed with an abundance of health-promoting ingredients. If this salad is old hat to you, try changing it up with different nut oils for the vinaigrette. Argan oil comes from an almond-like tree that only grows in Morocco. Yummy!
Yields approx 4 servings
Ingredients:
1 tsp. Honey
1 Tb. Lemon Juice, freshly squeezed
1 oz. Safflower Oil
1 oz. Argan, Walnut, Hazelnut, Almond or Olive Oil
To Taste: Sea Salt and Black Pepper, freshly ground
1 tsp. Chives, fresh, minced
6 c. Mixed Baby Lettuce Greens, including at least some Belgium endive, frissee or chicory
2/3 c. Walnuts, toasted
2 Anjou Pears, ripe, halved, cored, thinly sliced
1/4 c. Red Onion, finely julienne
1/2 c. Gorgonzola Dulce, crumbled
Directions:
In a small mixing bowl, whisk together honey and lemon juice. Whisk in safflower oil, followed by nut oil. Season to taste with salt and pepper and add fresh chives. Set aside until ready to serve.
In a large mixing bowl, gently toss together all remaining ingredients except for cheese. Dress with just enough vinaigrette to coat and season with additional salt and pepper if desired.
Presentation:
Arrange neatly in the center of chilled serving plates and sprinkle with crumbled cheese. Serve immediately.
|