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Ingredientes
- 1/4 c. Sherry or possibly Red Wine Vinegar
- 1 Tbsp. Fresh thyme or possibly 1 tsp. dry
- 1/2 c. & 1 Tbsp. Extra virgin olive oil
- 8 c. Mixed baby greens
- 4 lrg Pears peeled cored and cut into 12 slices
- 1 Tbsp. sugar
- 1 c. Roquefort cheese crumbled
- 1/2 c. walnuts minced & toasted
Direcciones
- * Toast on cookie sheet 5 minutes in 350* oven
- Combine vinegar and thyme, gradually whisk in 1/2 c. of extra virgin olive oil. Season with salt & pepper. Heat remaining 1 Tbsp. of oil in skillet over medium heat, add in pears and sugar and saute/fry till pears are tender about 8 minutes. Increase heat to high and saute/fry till golden about 5 min longer. Divide salad greens among eight plates, arrange six pear slices on greens sprinkle with walnuts and Roquefort cheese and drizzle with dressing on top just before serving.
- Mary's
- Note: I made a variation of this 2 years at Thanksgiving. I used apples instead of pears. The sugar was omitted. I changed the vinegar to NATURAL cider vinegar. This particular vinegar has a more pronounced apple taste. I used sunflower oil, but a lightly flavored extra virgin olive oil would be OK. Next time I make this I think I will do the apple version and add in some walnut oil to the dressing in place of some of the other oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 8 servings | |
| Calories 479 | |
| Calories from Fat 258 | 54% |
| Total Fat 29.29g | 37% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 1046mg | 44% |
| Potassium 353mg | 10% |
| Total Carbs 39.59g | 11% |
| Dietary Fiber 12.0g | 40% |
| Sugars 17.61g | 12% |
| Protein 15.11g | 24% |
