Pear and Cheese Salad
Cook: Rob Cummins
Creamy blue cheese
Extra virgin olive oil
Balsamic or berry vinegar.
Simple, but awesome.
Just make (or buy) a green salad with whatever you feel like.
tinned pears. Must be tinned, not fresh, because you want them as soft and
as sweet as possible. Dice them.
Then you need to select a cheese. The key
words we're looking for here are salty and creamy. You could use a
or a brie, but I prefer as creamy a blue cheese as I can find. A Bavarian
Roquefort, for example, or similar. If it's a brie or such then cut it and
add to the salad. If it's a blue then don't cut it, but rather crumble it
with your hands into bite sized pieces. Toss them in the salad.
make a simple vinaigrette. Mix some extra virgin olive oil and some
You can use a white wine or balsamic vinegar (balsamic works well), but
of all is to get a berry vinegar.
not using a fruit or berry vinegar then add some of the juice from the
tinned pears to the mix. If you're using fruit vinegar, then don't. Mix it
in and you're done.
You should have a salad that counterbalances very
very salty, very creamy and very sour. Its so simple, but it kills. I have
received many complements about this salad.