Greens With Fruit, Cheese, and Nuts
(from purvita’s recipe box)
Source: Mark Bittman (from RecipeThing user saymyname)
Serves 3 peopleCategories: 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
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Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the
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machine on; a creamy emulsion will form within 30 seconds; taste and add more
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vinegar a teaspoon at a time until the balance tastes right to you.
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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.
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Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
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Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
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Crumble the cheese into small bits; cover and refrigerate until needed.
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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.
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When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
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Chop the nuts coarsely, sprinkle them over all and serve.
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Other good fruit, cheese, and nut combinations:
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grapes, parmesan, pine nuts.
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oranges, manchego, almonds.
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apricots, goat cheese, pecans.
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dried apricots, blue cheese, walnuts.
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cantaloupe or honeydew, cotija, pepitas.
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blueberries, asiago, pistachios.
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dried plums, feta, hazelnuts.
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dried pineapple, Brie, cashews.
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peaches, ricotta salata, pecans.
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plums, fontina, almonds.