Poached Pear and Stilton,
Field Greens, Toasted walnuts and White Balsamic Vinaigrette
|For The Distinctive Epicurean and Wine Enthusiast
12 oz field greens
1 cup Walnut halves
2 pears peeled, cored, poached
and medium diced
4 oz stilton cheese, crumbled
1/2 cup extra virgin olive oil
5T white balsamic vinegar
salt and pepper to taste
1. Place walnuts in skillet over medium heat. Toast,
shaking handle of pan frequently until nuts begin to
darken (about 3-5 minutes). Be careful, nuts burn
easily. Remove and set on parchment paper to cool.
2. In a small bowl, whisk together olive oil and white
balsamic. Season to taste with salt and black pepper.
3. To serve; toss greens, toasted walnuts, crumbled
Stilton and poached pear with vinaigrette (enough to
lightly coat leaves). Divide among 6 plates and serve.
|Private Wine Society
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