FRESH PEAR AND ROMAINE SALAD WITH BLUE CHEESE

FOR THE WALNUT VINAIGRETTE:
1/4 cup walnut oil
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoon finely-minced shallots or green onion
1 teaspoon Salt
1/4 teaspoon Freshly-ground white pepper
FOR THE SALAD:
8 cups chopped romaine
2 pears, such as Bartlett, Bosc or Anjou cored, and cut into 1/4-inch thick slices
1 lemon, juiced
1/2 cup walnut pieces, toasted*
4 ounces blue cheese, crumbled

TO MAKE THE WALNUT VINAIGRETTE:
Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended. (Makes 3/4 cup)

TO MAKE THE SALAD:
Arrange romaine on platter or in salad bowl. Place sliced pears in separate bowl and squeeze lemon juice over top. Gently toss to coat, then arrange pears on the romaine. Sprinkle with toasted walnuts and cheese. Drizzle salad with vinaigrette.

*Toast walnuts in shallow pan at 350 degrees until walnuts smell fragrant and are lightly browned, about 5 minutes. Let cool.

Servings: 4
Source: The Los Angeles Times