Field Greens with Pears and Blue Cheese Recipe

Name: Field Greens with Pears and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pears; 4 to 6 ounces mixed field greens (4 to 6 cups), washed and dried; 1 cup toasted walnuts, coarsely chopped; 8 ounces Maytag blue cheese, crumbled (1 1/2 cups); Port-Shallot Dressing, recipe follows; Salt and freshly ground black pepper; 2 cups ruby port; 1/2 cup thickly sliced shallots; 1 tablespoon red wine vinegar; 1/2 cup extra virgin olive oil; Salt and freshly ground pepper

Servings: persons

2 pears
4 to 6 ounces mixed field greens (4 to 6 cups), washed and dried
1 cup toasted walnuts, coarsely chopped
8 ounces Maytag blue cheese, crumbled (1 1/2 cups)
Port-Shallot Dressing, recipe follows
Salt and freshly ground black pepper
2 cups ruby port
1/2 cup thickly sliced shallots
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

1
Just before serving time, peel, core, and slice the pears.
2
Combine the greens, pears, walnuts, and blue cheese in a large salad bowl.
3
Drizzle half the Port-Shallot Dressing over the top and toss.
4
Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing.
5
(Leftover dressing can be kept refrigerated for up to 1 week for another use.)
6
Season with salt and pepper, and toss again.
7
Place on chilled salad plates and serve.
8
Pour the port into a small heavy saucepan over medium heat.
9
Add the shallots and bring to a boil.
10
Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots.
11
Set aside to let cool.
12
Pour the port and shallots into the conainer of a blender and puree.
13
Add the vinegar and blend well.
14
While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth.
15
Season with salt and pepper, to taste.
16
Set aside; refrigerate if not using immediately.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pears, 4 to 6 ounces mixed field greens (4 to 6 cups), washed and dried, 1 cup toasted walnuts, coarsely chopped, 8 ounces Maytag blue cheese, crumbled (1 1/2 cups), and more.

Yes, Field Greens with Pears and Blue Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Field Greens with Pears and Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions