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Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Virgin olive oil; 3 tb Walnut oil; 12 Whole walnuts; 3 Bartlett pears or Comice pears; 10 Branches chervil or parsley; 8 Handfuls chicory greens; Salt; 1 1/2 tb Pear vinegar or champagne vinegar; pepper Freshly milled; 4 oz Gorgonzola Dolcelatte; Walnut oil (optional)

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INGREDIENTS

3 tb Virgin olive oil
3 tb Walnut oil
12 Whole walnuts
3 Bartlett pears ; or Comice pears
10 Branches chervil ; or parsley
8 Handfuls chicory greens
VINAIGRETTE
Salt
1 1/2 tb Pear vinegar ; or champagne vinegar
pepper ; Freshly milled
4 oz Gorgonzola Dolcelatte
Walnut oil ; (optional)

Servings

INSTRUCTIONS

SEPARATE LEAVES OF WHICHEVER type of green youre using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they arent so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like.

NOTES

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Fall Salad

3 tb Virgin olive oil
3 tb Walnut oil
12 Whole walnuts
3 Bartlett pears or Comice pears
10 Branches chervil or parsley
8 Handfuls chicory greens
 VINAIGRETTE
 Salt
1 1/2 tb Pear vinegar or champagne vinegar
 pepper Freshly milled
4 oz Gorgonzola Dolcelatte
 Walnut oil (optional)

SEPARATE LEAVES OF WHICHEVER type of green youre using. If using escarole  or curly endive, use just the pale inner leaves. (Outer leaves can be  sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into  attractive pieces, wash and dry them and set aside. To cut pears, stand  them upright and slice off a round from the side. Work your way around the  pear, slicing it thinly into crescent-shaped pieces. If walnuts are really  fresh, simply crack them and break them into quarters and eighths. If they  arent so fresh, toss them in a little walnut oil and toast them at 350F  until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of  it to dress the leaves. Set them on salad plates. Dress pears with  remaining vinaigrette and settle them into leaves. Scatter walnuts over  salad along with cheese. Garnish with chervil and dust lightly with pepper.  VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust  oil or vinegar to get the balance you like.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 6

Calories: 590
Calories from Fat: 499 (85%)

Amt Per Serving		% DV

	Total Fat 55.4g	74 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 35.2g
Cholesterol 0mg		0 %
Sodium 2.3mg		0 %
Potassium 389.3mg		10 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 15.5g
Protein 10.1g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 590

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