Roast Beef Salad with pears, blue cheese and nuts
(from Linda Lu’s recipe box)
Source: Food Network
Prep time: 20 minutes
Serves 6 people
Categories: Salads
Ingredients
- 8 cups mesculun salad greens (about 7 oz.)
- 2 endives, thinly sliced crosswise
- 2 ripe pears
- 10 oz. rare roast beef, thinly sliced
- 3 oz. blue cheese
- 1/4 cup toasted hazelnuts, skins removed (rub them in a clean cotton towel while still warm)
- Kosher salt
- Freshly ground black pepper
- Honey mustard Vinaigrette:
- 2 tbsp. honey-dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tsp. kosher salt
- freshly ground pepper
- 1 cup hazelnut oil or a mixture of half
- hazelnut, half evoo.
Directions
-
Toss the mesculum with the endives in a large bowl. Halve and core the pears and slice them very thin lengthwise. Use a mandoline if you have one. Add the pear slices to the greens along with the roast beef, cheese and hazlenuts. Season the salad with salt and pepper to taste and toss with all the dressing. Divide the salad among 4 chilled plates and serve.
-
Dressing: Whisk the mustard, vinegar, salt and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Makes 1 cup.