-
1
Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
-
2
machine on; a creamy emulsion will form within 30 seconds; taste and add more.
-
3
vinegar a teaspoon at a time until the balance tastes right to you.
-
4
Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
-
5
Make the salad: peel and core the fruit; if large, cut fruit into 1/2 inch chunks.
-
6
Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
-
7
Crumble the cheese into small bits; cover and refrigerate until needed.
-
8
Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
-
9
When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
-
10
Chop the nuts coarsely, sprinkle them over all and serve.
-
11
Other good fruit, cheese, and nut combinations.
-
12
*grapes, parmesan, pine nuts.
-
13
*oranges, manchego, almonds.
-
14
*apricots, goat cheese, pecans.
-
15
*dried apricots, blue cheese, walnuts.
-
16
*cantaloupe or honeydew, cotija, pepitas.
-
17
*blueberries, asiago, pistachios.
-
18
*dried plums, feta, hazelnuts.
-
19
*dried pineapple, Brie, cashews.
-
20
*peaches, ricotta salata, pecans.
-
21
*plums, fontina, almonds.
