A salad of traditionally more bitter greens dressed in a sweet lime dressing paired with creamy blue cheese and ripe pears. A salad that is crunchy and has bitter and sweet overtones with a creamy finish.
5 ounces arugula*
1/2 head radicchio chopped
1 pear sliced or cubes
1/2 C blue cheese(Point Reyes Bay Blue)*
1/2 C olive oil
1/4 C lime juice
1/2 C fro age
4 t maple syrup(real)
1/2 C fromage Blanca or sour cream
1/2 t cumin
1/4 t red pepper flakes
Place ingredients into salad dressing shaker and emulsify by shaking. Set aside
Place arugula and radicchio in salad bowl. Add pears and blue cheese. Drizzle dressing toss and serve.
Pecans or bacon crumbles added are a complimentary addition.
*Our groceries have an abundance of organic greens that are affordable, arugula being one.
*Point Reyes Bay Blue is a mild blue made from cows milk. It’s a cheese that pairs well with fruits like pears. As a substitute in the salad I would use a Roquefort or Gorgonzola. As an aside when traveling I like the Seattle International Airport because it has an artisan cheese shop that is called Beechers. Instead of spending time waiting for a flight I am sampling and buying cheese for my use or as gifts.