Salade D'automne (Autumn Salad)

"Compliments of frenchfood.about.com. For the parmesan indicated in the original recipe, I chose to use a Basque cheese I sampled at the local gourmet market. Can be served as a first course or as a light dinner meal."
 
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Ready In:
25mins
Ingredients:
11
Serves:
2-6
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ingredients

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directions

  • Toast the walnuts and set aside to cool.
  • Vinaigrette: Using a non-reactive bowl, whisk the vinegar with the mustard, salt and pepper, until the salt is dissolved. Stir in the shallots. Whisking constantly, pour the walnut oil into the bowl in a steady stream.
  • Salad: Toss the greens together gently with the pear slices and grapes. Drizzle over the vinaigrette and toss to combine.
  • Divide the salad among six salad plates. Top with the walnuts, sprinkle on the cheese and serve.

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Reviews

  1. Excellent salad! Cookgirl thanks very much for sharing this recipe, we loved it. Everyone had seconds and the salad bowl was empty. I used a German blue cheese, creamy like a Saga Blue. Wonderful.
     
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