Pear Salad

Salad

Greens, chopped (romaine, Boston leaf, arugula - any combo)

1-2 pears, sliced

Crumbled bleu cheese

Chopped walnuts or pecans, toasted or roasted

Dressing

2 T fresh squeezed lemon

1 large green onion, chopped

1/2 c walnut oil

1/4 tsp ground black pepper

1 tsp salt

Directions

• Shake dressing in a jar and refrigerate.

• Put greens on salad plates.

• Arrange pear slices in a spiral.

• Crumble bleu cheese on top.

• Sprinkle walnuts or pecans.

• Drizzle the dressing.

Tips

• The dressing is best if made a day ahead of time.

• Dry roast nuts in a pan without any oil until browned, stirring constantly.
  Or roast at 400 with a bit of olive oil, salt, pepper and herbs, checking and stirring every 5-10 minutes.

• Use any cheese you like!

• This is a great addition to a brunch.