Recipe information
Yield
Makes 6 first-course
Ingredients
3
tablespoons fresh lemon juice
1
tablespoon Dijon mustard
1
medium shallot, minced
1
1/2 teaspoons chopped fresh thyme
1
/2 cup olive oil
1
5-ounce bag mixed baby greens
2
large ripe pears, halved, cored, thinly sliced lengthwise
1
cup crumbeld blue cheese
1
cup walnuts, toasted, coarselfy chopped
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Preparation
Step 1
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Step 2
Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.