Categories: Mark Bittman, Salad

Ingredients

• 1 lb fresh pear (can use other fresh fruit or 1 cup dried)
• 1 tablespoon fresh lemon juice
• 4 ounces gorgonzola
• 3/4 cup shelled walnuts
• 6 cups mixed greens, washed, dried, and torn into bite-size pieces
• Vinaigrette:
• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• salt
• fresh ground black pepper
• 1 large shallot, cut into chunks (optional)

Directions

1. Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the

2. machine on; a creamy emulsion will form within 30 seconds; taste and add more

3. vinegar a teaspoon at a time until the balance tastes right to you.

4. Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.

5. Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.

6. Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.

7. Crumble the cheese into small bits; cover and refrigerate until needed.

8. Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.

9. When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.

10. Chop the nuts coarsely, sprinkle them over all and serve.

11. Other good fruit, cheese, and nut combinations:

12. grapes, parmesan, pine nuts.

13. oranges, manchego, almonds.

14. apricots, goat cheese, pecans.

15. dried apricots, blue cheese, walnuts.

16. cantaloupe or honeydew, cotija, pepitas.

17. blueberries, asiago, pistachios.

18. dried plums, feta, hazelnuts.

19. dried pineapple, Brie, cashews.

20. peaches, ricotta salata, pecans.

21. plums, fontina, almonds.

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