Thursday, September 5, 2013


~ dash magazine - November 2010

1/2 c. frozen cranberries
1/4 c. honey
2 T. white wine vinegar
1 t. Dijon mustard
1/2 c. vegetable oil
1/2 c. water
salt & pepper, to taste

8 cups lettuce
2 ripe pears, chopped or thinly sliced
1 c. toasted chopped walnuts
1 c. crumbled blue cheese

In a small pan over low heat, bring cranberries, honey, and vinegar to a simmer.  Cook until cranberry skins break, about 2-3 minutes, then set aside to cool.  

Combine cranberry mixture and mustard in a blender and blend until smooth.  With the blender running, drizzle in the oil, then the water.  Season with salt and pepper, if desired.  Refrigerate vinaigrette if not serving immediately.

Fill serving bowl with lettuce, then scatter pears over the top.  Sprinkle with walnuts and blue cheese.  Dress salad before serving or place dressing on table for people to dress their own portion.

Notes:  We use chopped almonds instead of walnuts and it's absolutely delicious!  If you can't or won't use blue cheese, then use feta. 

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