Name: Autumn Salad with Aged Sherry Vinaigrette
Yield: 2 servings
Ingredients: 1/3 ounce olive oil; 1 ounce Spanish Sherry Vinegar; 1 shallot, minced; 1 bunch chives, minced; Pinch sugar; Salt and pepper; 4 to 5 ounce of mesclun greens; 2 ounces mashed walnut pieces; 4 ounces crumbles Stilton Cheese (or bleu cheese); 1 Bartlett Pear, halved then sliced thins

Directions

Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of John Villa, Executive Chef, Park View at the Boathouse, NYC

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Autumn Salad with Aged Sherry Vinaigrette

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