Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
4-6 cups Mesclun greens
1 Asian pear, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine greens and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.