Pear and Stilton Salad | James Beard Foundation

Ingredients

• 1/2 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon tomato granules
• 3/4 cup extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 small shallot, finely chopped
• 1/2 clove garlic, finely chopped
• 6 cups mesclun, washed and dried
• 3 pears, cored and sliced
• 6 tablespoons chopped toasted hazelnuts
• 2 tablespoons finely chopped chives
• 1/2 cup crumbled Stilton