Poached Pear And Butter Lettuce Salad

1. 1

   Peel the pears then cut in half lengthwise, core, and place in a small saucepan with the Chardonnay and enough water to just cover the pears.

2. 2

   Simmer for 5 - 10 minutes or until tender but still firm.

3. 3

   Remove pears from poaching liquid, slice into a fan shape, allow to cool.

4. 4

   Toast the walnuts in a dry frying pan over low heat for 3 minutes or until they are fragrant.

5. 5

   Combine the vinegar, olive oil, and mayonnaise; taste for seasoning.

6. 6

   Toss the lettuce with dressing, portion onto plates, top each with one half pear (fanned out), and sprinkle with walnuts and blue cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.