Pear and Buttermilk Blue Cheese Salad
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Blender
- Mandoline
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Airtight container
Ingredients
- ½ cup aged sherry vinegar
- ½ cup sugar
- ¼ cup aged sherry vinegar
- 2 teaspoons minced shallot
- ½ teaspoon minced garlic
- ½ teaspoon dijon mustard
- ¼ teaspoon honey
- ¾ cup blended oil (Dissen prefers a 75/25 blend of canola and olive oil)
- Salt
- pepper
- 2 Asian pears
- cored and thinly sliced
- 3 cups baby arugula
- 1 fennel bulb
- shaved
- 1 cup shaved radishes
- ¾ cup buttermilk blue cheese
- 1 cup Marcona almonds
- ½ cup pear mostarda (recipe follows)
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