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.
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