Vermont Mixed Greens Salad with Pears and Blue Cheese Dressing

  • 1/2 bag of Pete’s Braising Greens
  • 1-2 large ripe pears, thinly sliced
  • 3 TB walnut or pecan pieces, lightly toasted
  • ½ small red onion, slivered
  • 3 oz Green Mountain Boucher Blue Cheese
  • 1 tsp honey
  • 1 small garlic clove, minced
  • 3 TB sour cream
  • 2 TB sherry or champagne vinegar
  • ¼ cup half-and-half
  • Salt and pepper to taste

Arrange the greens on a large platter or individual serving plates. Make the dressing by mixing 2/3 of Boucher Blue Cheese, the honey, garlic, sour cream and vinegar in a blender or food processor. (For a chunkier dressing, this can be done in a bowl with a fork). Season to taste with salt and freshly ground pepper. Slowly add the half-and-half with the machine running, or manually with a whisk. Arrange the pear slices on top of the greens and drizzle with dressing. Garnish the salad with the rest of the blue cheese crumbled, the toasted nuts and the red onion slivers.

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