Balsamic Pear and Bleu Cheese Insalata
2 heads of Boston Lettuce
2 large Bartlett pear
2-4 Tbsp. aged Balsamic Vinegar
4 Tbsp. extra virgin olive oil
1/2 tsp. ground white pepper
1/2 tsp. salt
4 Tbsp. Bleu cheese
An elegant salad - with a delightful variety of textures - for your next dinner party.
Yield: 4 servings
Note: When choosing your pear, make sure it's ripe but firm. If it's too soft, it will mush. Too hard and the pear will taste like cardboard.
Take the heads of lettuce and cut out the core. Wash the leaves and tear them into bite-sized pieces. You will end up with about 6 cups of lettuce.
Take the pears and peel it. Core it. (A quick way to do this is to slice the fruit in half and use a melon baller to remove the seed area.) Slice the pear into thin wedges.
Peel and mince the shallots.
Arrange half the lettuce on each of four 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.
Submitted by Diana Bogue
Contributed on: and modified on Sunday May 2nd, 2010