- 1 to 2 Asian pears
- 3/4 cup crumbled blue cheese
- 3/4 pecan halves, toasted
- 2 heads Romaine lettuce, leaves only
- 1/4 cup balsamic vinegar
- 3 cloves garlic, crushed
- 5 fresh basil leaves, minced
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Nancy Thomas
Recipe courtesy of Robin Miller