Sunday, February 20, 2011

Elaine: Pear, Gorgonzola and Mesclun Salad

Bosc pears were perfectly ripe. Tossed them in the lemon juice to keep them from discoloring. Poured 1 part evoo and 1 part balsamic into a jar...I like my vinaigrettes extra acidic . Added a dollop of dijon and a pinch of salt. Closed the lid and shake, shake, shake. I had some candied pecans in my pantry. Threw them in there. Dressed my salad and crumbled the gorgonzola on top. A perfect salad. It was my lucky day to have those pears perfectly ripe and ready for Bittman's salad.


Anonymous Marie-Edmonde said...

Elaine, that looks good!

31 May, 2011 16:31  

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