1 head of Boston Lettuce, washed and torn into bite sized pieces (about 3 cups)
1 large Bartlett pear, peeled, cored, seeded and sliced into thin wedges. NOTE: RIPE BUT FIRM PEAR. TOO SOFT & IT WILL MUSH.
1 shallot, peeled/minced
1-2 Tbsp. aged Balsamic Vinegar
2 Tbsp. extra virgin olive oil
1/4 tsp. ground white pepper
1/4 tsp. salt
2 Tbsp. Bleu cheese
Directions:
Arrange half the lettuce on each of two salad plates. Arrange the pear wedges over the lettuce.
Stir together the shallot, vinegar, oil, pepper and salt in a small, non-reactive bowl. Pour over salads. Sprinkle each salad with 1 Tbsp. bleu cheese. Serve immediately. Serves 2. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Friday November 16th, 2007