A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon Dijon mustard
1 tablespoon dry Sherry
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
1/3 cup walnuts, toasted (about 1 1/2 ounces)
1 shallot, peeled, thinly sliced
Preparation
Step 1
Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
Step 2
Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.
