Poached Pear and Stilton,
Field Greens, Toasted walnuts and White Balsamic Vinaigrette
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

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
Yield:     6

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.
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