Mixed salad greens for four
1-2 pears, cored and thinly sliced
1/2 cup toasted walnuts or pecans
1/3 cup of Stilton or blue cheese (more if you like it,I do)
1/4 cup Mango Chutney
Juice of one-half lemon
1 teaspoon curry powder
1/4 cup olive oil
Toast the nuts in a pan to bring out the flavour.
In a bowl, whisk the Mango Chutney and lemon juice, add the curry power. Then slowly add the olive oil, whisking steadily.
Check for consistency, adding more lemon juice if need be.
I take some of the dressing and lightly toss the salad greens in a bowl. Then arrange the salad on plates, garnish with slices of pears - I really like using red pear so leave the skin on for colour - sprinkle some nuts and crumble some cheese. Then, drizzle some of the dressing across the salad.
Pear and Blue Cheese Salad
Having dinner at Mike and Margot Arbogast's is always enjoyable. Margot always turns out a great meal. For an enjoyable salmon dinner in July 2003, Margo treated us to this very tasty salad and it been regular at my table since.