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–+ servings
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Makes

4 servings

Ingredients

  • 2 tablespoons minced shallots
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup saffron poaching liquid see recipe, page XX
  • ½ cup neutral oil such as canola grapeseed, or sunflower
  • ¼ teaspoon salt
  • 2 cups spring greens
  • 4 ounces aged blue cheese crumbled
  • ¼ cup toasted nuts pictured here are Marcona almonds
  • 2 saffron poached pears sliced in half

Instructions

  • In a medium bowl, combine the shallots, lemon juice, vinegar, mustard, poaching liquid and salt. Let sit 10 minutes to mellow the shallots. Slowly whisk the oil into the vinegar mixture so that the vinaigrette emulsifies.
  • Divide the greens, cheese, nuts, and pears among four plates. Drizzle with the vinaigrette and serve immediately.