Dandelion Greens, Pear, Blue Cheese And Walnut Salad
serves 2-4
Dandelion greens might not be your everyday salad fare, but they have a hearty and slightly bitter taste that goes well with sweet pears and rich blue cheese. Don't be deterred by tough older dandelion stems, the leaves are quite tender.
2 Bartlett pears, quartered and cored
1/2 pound dandelion greens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 cup unsalted walnuts
1/4 pound blue cheese, crumbled
prep: 10 minutes
total: 15 minutes
medium saucepan
salad spinner
salad bowl
1. Rinse and dry the pears. Cut off the top and bottom of the pears. Slice them lengthwise into quarters, and slice out the core from each quarter. Rinse and dry the dandelion greens.
2. Whisk together the vinegar and olive oil and season lightly with salt and peppper.
3. Combine the dandelion greens, walnuts, cheese and all but 1 tablespoon of the dressing in a large bowl. Gently toss just to combine. Top with the pears and drizzle with the remaining dressing. Season with salt and pepper to taste.
2. Whisk together the vinegar and olive oil and season lightly with salt and peppper.
3. Combine the dandelion greens, walnuts, cheese and all but 1 tablespoon of the dressing in a large bowl. Gently toss just to combine. Top with the pears and drizzle with the remaining dressing. Season with salt and pepper to taste.
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