Use a good chef's knife to thinly slice the pear. Step 3: Slice the pears and romaine hearts Just until you can smell their pecan-ness. In a small skillet, toast the pecans over medium heat, tossing occasionally, about 5 minutes. In a small bowl, whisk together the olive oil, vinegar, and mustard until it is fully emulsified to make a vinaigrette.Īdd the chilled blue cheese mixture to the vinaigrette. Stir to combine, and put in the refrigerator to chill. Melt half of the blue cheese into the heavy cream in a small sauce pan. Make the salad dressing two hours before serving, or the night before. Kosher salt and freshly ground black pepperĪdapted from Tasting Paris by Clotilde Dusoulier.Heavy cream, dijon mustard, olive oil and salt: are the remaining ingredients to make the most fab homemade blue cheese dressing ever!.Stilton is a creamy English blue cheese with an intense flavor.Gorgonzola is an Italian blue cheese that's usually mild and can be either creamy or crumbly depending on its age.Roquefort is a French blue cheese made from sheep's milk that has a creamy texture and a salty flavor. All of them will complement the flavor of pear in the salad: Try one of these that are easy to find in most grocery stores.
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