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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salad with Bosc Pears, Toasted Walnuts & Cheese Recipe

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This recipe for Salad with Bosc Pears, Toasted Walnuts & Cheese is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. dried oregano
1/2 tsp. dried ground mustard
1/2 tsp sugar
1 cup olive oil
Crumbled blue cheese, goat cheese or feta cheese
Cucumbers, optional
1 Bosc pear peeled and cubed
Toasted chopped walnuts
Craisins
Directions:
Directions:
Whisk all ingredients and gradually whisk in oil. Toast walnuts in oven for about 5-6 minutes in 350º oven. Mix Romaine lettuce, diced Bosc pears, craisins, toasted walnuts, cucumbers (if using) and desired cheese. Mix well with dressing and serve.

 

 

 

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