Now that heat wave has momentarily made another stop in L.A., I find myself craving light dishes that will keep my belly full without making me feel sluggish. Yesterday I stumbled upon this recipe for a pear, blue cheese, and walnut salad, and I think it's just what I need during these awkwardly hot days. This salad also includes puff pastry, which I think gives it a fall spin as well. A perfect dish to enjoy no matter what weather you're currently facing.
What You'll Need:
-2 ripe pears
-1 sheet puff pastry
-1 package baby leaf salad
-1/2 cup walnuts
-50 g blue cheese, chopped
-For the dressing: 4 tbs extra virgin olive oil, 1 tbs balsamic vinegar, 1 tbs honey, 1 pinch salt
Peel pears and core from the bottom. Cut the bottom of the pears, so they will stand upright. Preheat oven to 400 degrees. Cut the puff pastry into 2-3 cm wide strips. Starting at the top, wind a pastry strip around one pear, slightly overlapping the edges of the pastry and tucking the end under the pear. Repeat with the remaining pasty strips and pear. Place the wrapped pears onto a baking sheet, and bake for about 15 minutes. If the pear top browns too fast, cover it with aluminum foil. Remove from the oven, and set aside while preparing the salad.
Distribute the baby leaf salad in two bowls. Add the walnuts and blue cheese, and toss to mix evenly. In a separate bowl, mix dressing ingredients. Place pears over the baby leaf salads, and serve together with salad dressing.
Recipe + photos via here