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Serves 4 to 6
For the vinaigrette:
- Salt and freshly ground black pepper to taste
- 2 1/2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 to 3 tablespoons dried cranberries, left whole or coarsely chopped
For the salad:
- 1 large Bosc pear, peeled or unpeeled
- 1 1/2 teaspoons olive oil
- 1/2 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
- 1/4 cup pine nuts, unsalted cashews, slivered almonds, or walnut halves
- 1/2 pound baby arugula, baby spinach, or watercress (about 6 packed cups), larger stems removed
- 1/4 cup crumbled blue cheese
To make the vinaigrette: Mix the salt, pepper and vinegar in a small bowl. Whisk in the oil to make a smooth mixture. Gently stir in the cranberries and set aside. (The vinaigrette can be made several hours ahead of time; cover and refrigerate.)
To make the salad: Cut the pear into 8 wedges, removing the core. In a large skillet, heat the oil and butter over medium heat. Add the pear wedges, flesh side down, and sauté for 4 minutes. Sprinkle with the salt and pepper. Gently flip the pear wedges over and cook for another 4 minutes on the other side; the pears will turn a golden brown and should be just tender. Remove and drain on a paper towel.
Meanwhile, heat the oil and butter remaining in the pan over medium-low heat. Add the nuts and cook for about 2 to 3 minutes, stirring, until they are golden brown. Remove from the heat.
Put the greens in the bottom of a salad bowl or on a medium-size serving platter. Arrange the pears around the outside of the greens. Sprinkle the salad with the blue cheese and sautéed nuts. (The salad is best served while the pears and nuts are still a bit warm, but you can make everything ahead of time up to this point.) Drizzle the vinaigrette over the salad just before serving.
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