Balsamic Vinaigrette with Pear/Roquefort Spring Green Salad

Prep Time: 1 Hour
Yields: 6 Servings

Ingredients for Balsamic Vinaigrette:

  • 4 tbsps balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ cup vegetable oil
  • 3 tbsps red wine vinegar
  • 3 tbsps light brown sugar
  • salt and cracked black pepper to taste

Combine all ingredients in a salad dressing bottle or jar, seal tightly and shake until sugar has dissolved. Refrigerate until ready to serve.

Ingredients for Poached Pears:

  • 4 small Bosc pears, peeled
  • 2 cups burgundy wine
  • 1 cup sugar
  • 2 tbsps balsamic vinegar
  • zest of 1 orange

Pears can be halved or left whole. In a large kettle, combine wine, sugar, balsamic vinegar and zest. Bring to a boil, and simmer 5 minutes or until sugar has dissolved. Place pears in wine mixture, and simmer gently 30 minutes or until pears test soft. Remove pears with a slotted spoon and set aside to cool while preparing salad.

Ingredients for Salad:

  • 1 package fresh spring greens
  • 1 (8-ounce) package Roquefort cheese
  • ½ cup fresh sliced mushrooms
  • 1 red onion, thinly sliced
  • 2 tbsps chopped parsley
  • salt and cracked black pepper to taste

Rinse greens under cool running water, drain and pat dry. In a large salad bowl, combine greens, cheese, mushrooms, onions, parsley, sliced poached pears, salt and pepper. Drizzle balsamic vinaigrette over ingredients, toss gently and serve.

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