Fresh Pear and Romaine Salad With Blue Cheese

Time 20 minutes
Yields Serves 4
Fresh Pear and Romaine Salad With Blue Cheese
(Los Angeles Times)

Walnut Vinaigrette


Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended. Makes 3/4 cup.

Salad and assembly


Toast walnuts in shallow pan at 350 degrees until walnuts smell fragrant and are lightly browned, about 5 minutes. Let cool.


Arrange romaine on platter or in salad bowl. Place sliced pears in separate bowl and squeeze lemon juice over top. Gently toss to coat, then arrange pears on the romaine. Sprinkle with toasted walnuts and cheese. Drizzle salad with vinaigrette.

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