Pear and Roguefort Salad
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons finely chopped shallots
1/2 cup pecans, coarsely chopped
3 firm ripe Anjou or Bartlett pears
8 cups spring greens
2 ounces Roquefort cheese, crumbled
Whisk together mustrd, vinegar, salt and pepper to taste in a bowl. Add 1/4 cup oil in a slow stream as you whisk to maintain an emulsion. Add in shallots.
Toast pecans in a dry pan.
Halve and core pears and coarsely chop. Toss all and serve immediately. Garnish with pomegranate seeds.