Balsamic Vinaigrette with Pear/Roquefort Spring Green Salad
Source: Chef John Folse
Yields: 6 Servings

Ingredients for Balsamic Vinaigrette:

4 tbsps balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
3 tbsps red wine vinegar
3 tbsps light brown sugar
salt and cracked black pepper to taste

Combine all ingredients in a salad dressing bottle or jar, seal tightly and shake until sugar has dissolved. Refrigerate until ready to serve.

Ingredients for Poached Pears:

4 small Bosc pears, peeled
2 cups burgundy wine
1 cup sugar
2 tbsps balsamic vinegar
zest of 1 orange

Pears can be halved or left whole. In a large kettle, combine wine, sugar, balsamic vinegar and zest. Bring to a boil, and simmer 5 minutes or until sugar has dissolved. Place pears in wine mixture, and simmer gently 30 minutes or until pears test soft. Remove pears with a slotted spoon and set aside to cool while preparing salad.

Ingredients for Salad:

1 package fresh spring greens
1 (8-ounce) package Roquefort cheese
1/2 cup fresh sliced mushrooms
1 red onion, thinly sliced
2 tbsps chopped parsley
salt and cracked black pepper to taste

Rinse greens under cool running water, drain and pat dry. In a large salad bowl, combine greens, cheese, mushrooms, onions, parsley, sliced poached pears, salt and pepper. Drizzle balsamic vinaigrette over ingredients, toss gently and serve.