Pear and Blue Cheese Salad

The pears are so delicious at this time of the year - juicy and sweet and, unlike apples, fleeting.

The pears we buy at the market are not completely ripe - they keep getting better as they sit on the counter. As with peaches, I check them every day, pressing gently near the stem to see if they are softening. If I'm impatient and cut one too early, it is chalky and dry. But when I wait until they are a little soft at the top - not mushy all over - they are fragrant and luscious.

I used a perfect one on this salad last week - Larry's favorite that I make only during the few weeks when good pears are available.

Pear and Blue Cheese Salad
2 tbsp walnut oil
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp finely minced shallot
1/2 tsp salt
1/8 tsp white pepper
1/4 cup walnuts
4 cups chopped romaine
1 ripe pear
2 oz crumbled blue cheese

Start by making the walnut oil vinaigrette: whisk together the walnut and olive oils, white wine vinegar, shallot, salt and pepper. Set aside.

Toast the walnuts in a dry heavy skillet until fragrant. Let cool.

Spread the romaine on a plate. Core the pear, quarter it lengthwise, and slice into 1/4 inch thick slices.  Scatter on the lettuce. Sprinkle the walnuts and blue cheese over top, and drizzle some of the dressing over the top. Serve the rest of the dressing on the side.

Serves 2