Ingredients
2
tbsp white-wine vinegar
1/2
tsp Dijon-style mustard
6
cups red- or green- leaf lettuce (preferably young lettuce, available at
specialty produce markets and some supermarkets), or a combination
of both, rinsed and spun dry
1
large red Bartlett pear
1/4
pound Stilton, crumbled (about 1 cup)
1/2
cup pecans, toasted lightly, cooled, and chopped
Directions
1.
In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.
