START TO FINISH: 25 minutes MAKES 4 servings
1 Comice pear, cored and thinly sliced
1 Bartlett pear, cored and thinly sliced
1⁄4 cup crumbled blue cheese (1 ounce)
1⁄4 cup walnuts, toasted and coarsely chopped
1⁄3 cup walnut oil or olive oil
1⁄4 cup pear liqueur or pear nectar
1 tablespoon walnut Dijon-style mustard or Dijon-style mustard
Freshly ground black pepper
1 Arrange pear slices on individual salad plates. Sprinkle with cheese and walnuts.
2 For dressing, whisk together oil, liqueur, and mustard. Season to taste with pepper. Drizzle 2 tablespoons dressing on each salad. (Store remaining dressing, covered, in the refrigerator for up to 3 days. Serve with spinach salad or cut-up fresh fruit.)
PER SERVING: 350 cal., 28 g total fat (4 g sat. fat), 6 mg chol., 209 mg sodium, 19 g carb., 3 g fiber, 3 g pro.
tip
Fall is the peak season for pears, but most varieties are available year-round. Because each variety has a unique flavor, try using different ones in the same recipe, as this recipe does. Pears are a good source of both fiber and vitamin C.
