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Ingredientes
- 1/4 c. walnut oil
- 1/4 c. extra virgin olive oil
- 1/4 c. white wine vinegar
- 2 Tbsp. finely-chopped shallots or possibly green onion
- 1 tsp Salt
- 1/4 tsp Freshly-grnd white pepper
- 1/2 c. walnut pcs
- 8 c. minced romaine
- 2 x pears, such as Bartlett, Bosc or possibly Anjou cored, and cut into 1/4" thick slices
- 1 x lemon juiced
- 4 ounce blue cheese crumbled
Direcciones
- For the Walnut Vinaigrette: Combine walnut oil, extra virgin olive oil, vinegar, shallots, salt and pepper and shake in a covered container till thoroughly blended. (Makes 3/4 c.)
- For Assembly: Toast walnuts in shallow pan at 350 degrees till walnuts smell fragrant and are lightly browned, about 5 min. Let cold.
- Arrange romaine on platter or possibly 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.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 453 | |
| Calories from Fat 350 | 77% |
| Total Fat 39.93g | 50% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 987mg | 41% |
| Potassium 451mg | 13% |
| Total Carbs 18.65g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 9.5g | 6% |
| Protein 8.62g | 14% |
