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Maya's Salad of Crisp Asian Fruits With Oregon Blue Cheese And Walnut Vinaigrette

by Maya Klein, Instructor

In Good Taste Cooking School

 

 

¼ cup Muscat or sherry vinegar

¼ cup extra virgin olive oil

2 tablespoons walnut oil

½ teaspoon salt

½ teaspoon ground black pepper

1 large Asian pear

1 Fuyu (flat) persimmon

12 ounces baby greens mix (mesclun mix), washed and dried

5 to 6 ounces Oregon Blue cheese, crumbled

 

Mix vinegar, olive oil, walnut oil, salt and pepper in a quart size resealable container and shake to mix thoroughly.  Cut pear into thin wedges and add to dressing.  Peel persimmon, cut into thin slices, and add to dressing.  Chill up to two hours.

 

Place greens in a large bowl.  Add dressing and cheese, toss gently, and divide equally among six plates.   Serve immediately.  Yields six servings.