We like salads that are creative so we often add additional ingredients. Perfect for summer meals.
Try grilled chicken breast, roasted asparagus, candied pecans sprinkled with cinnamon, blueberries, yellow baby pear tomatoes, sliced apples. What is your favorite combination for a summer salad?
Mixed Greens with Pears, Roquefort and Pecans with Celery Seed Vinaigrette from Garland’s Oak Creek Lodge page 43
Celery Seed Vinaigrette
1/3 cup raspberry white wine vinegar
2 tablespoons sugar
½ teaspoon dry mustard
1 tablespoon chopped yellow onion
½ teaspoon salt
1/3 cup walnut oil
1/3 cup canola oil
½ teaspoon celery seeds
1 cup pecans, chopped
1 teaspoon extra-virgin olive oil
½ teaspoon salt
4 large red Bartlett pears or Anjou pears
4 quarts mixed salad greens, rinsed and spun dry
1 cup crumbled Roquefort cheese
For the Vinaigrette, combine the vinegar, sugar, dry mustard, onion, salt, walnut oil, canola oil and celery seeds in a 2-cup glass measure and blend until smooth. Use a hand-held blender, if desired.
For the salad, preheat the oven to 325 degrees. Toss the pecans with the olive oil and salt in a bowl and spread on baking sheet. Bake for 8 to 10 minutes or until toasted. Pour 1/3 cup of the vinaigrette into a 1-quart bowl. Quarter and core one pear at a time and slice each quarter lengthwise into ¼-inch wedges into the vinaigrette. Cover and chill until ready to serve. Place the mixed salad greens in a large bowl and toss with the remaining vinaigrette. Divide among eight salad plates. Sprinkle the cheese around the salad greens. Arrange five pear wedges on each salad and sprinkle with the toasted pecans.