Mâche, Parmesan, Pear, and Walnut Salad

4.4(23)

A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 4 servings

Total time

—

Calories / serving

—

Ingredients (9)

serves

1 tablespoon Dijon mustarddijon-mustard
1 tablespoon dry Sherrysherry
1 tablespoon red wine vinegarred-wine-vinegar
1/4 cup extra-virgin olive oilolive-oil
8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
1 cup fresh Parmesan shavings (about 2 ounces)parmesan
1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)pear
1/3 cup walnuts, toasted (about 1 1/2 ounces)walnut
1 shallot, peeled, thinly slicedshallot

Instructions (2 steps)

01Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
02Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.

Pantry check