Babs came for a visit today. I was pretty annoyed at first cause like I told you she doesn’t do dishes and she leaves such a huge mess for me to clean up. I guess she wanted to show-off all the fancy recipes she has been accumulating on her culinary journeys in cyberspace.
I told her straight-up, we are not doing anything too fancy-shmancy here on this blog.
I had to confess that I have been wearing nothing but stretchy-pants since Easters and now that I’ve polished off the lemon curd and the peanut butter everything cookies it was time to pull back on the reigns and eat lite for a change.
You know the drill, lettuce and apples, aka: the fatty-pants program.
That didn’t make any impression on her of course, cause she doesn’t do portion control or even care if her hiney get’s jiney.
She was kinda mad that I was being such a culinary dud, but hey some days I just gotta put my foot down and eat healthy green food and stuff like fruit.
In an effort to impress and appease Babs, I made this delicious salad and wow! I am totally impressed with myself! Of course I had to give it a fancy name so Babs didn’t pull a cranky-chef attitude on me, make her sheeshing noises, roll her eyes and say… ‘Oh, yum….rabbit food and so satisfying too’.
Needless to say, we were both very impressed and satisfied!
Bab’s thought it was delightfully easy and superbly impressive and filed it in her notebook under: summer salad recipes suitable for the finest luncheon or dinner party. Like she would know, she has them allll the time. Not.
I say it was the best salad I have had in a long while and it is perf if you happen to be on the fatty-pants program like me. Either way you will love this salad, Take our word for it!
|Pan Fried Pear Salad with Toasted Walnuts, Blue Cheese and Dijon Vinaigrette|
- 4 cups of mesclin (small leaf salad mix)
- 2 firm pears – sliced in half, cores removed
- 1 cup walnuts
- 1/2 cup crumbled blue cheese
- 2-3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar
- Toast the walnuts in the pan with 1 tablespoon of the olive oil being careful not to burn them. Remove and set aside. Add the remaining 2 tablespoons of olive oil to the pan and gently saute the pear halves until they are soft and nicely browned. To make the dressing, combine the mustard and vinegar and whisk until well blended, add salt and pepper to taste. Add the salad, pears, walnuts, and blue cheese, in that order, to a serving bowl or onto individual plates and dress with the dressing just before serving.
I submitted this recipe over at What’s Cookin Thursday’s.