Jon's sister, Elizabeth, introduced this to the family and it has become our absolute favorite. I can't even begin to imagine how many times we've eaten this!
Romaine lettuce
Stilton or bleu cheese, crumbled
Ripe pears, cubed
Toasted walnuts (400° – 10 minutes)
Dressing:
1/3 c. olive oil
Big dollop Dijon mustard
Scant tsp. sugar
Salt & pepper
Cider vinegar (1/2 as much as oil)
2 comments:
ditto! so glad you shared this one with me all those years ago!
This is from Beth Hare, one of my clients at the time. Isn't this to be eaten with Cambazola, not Stilton?
Also, you may need to add a bit of water to the dressing to help things blend. ED.
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