Pear & Stilton Salad

Inspiration taken from a New York City restaurant.

I took this from a restaurant in New York City, then continued to morph it into this combination. It is substantial enough to be a light meal in itself. Serves 4.

Ingredients

• 4 small roasted beets, quartered

• 1 large crisp pear, cut into thin slices

• 1 cup Stilton cheese, crumbled

• 8 thin slices of prosciutto

• 1 cup freshly toasted walnut halves

• assortment of fresh lettuce (I prefer to use small whole lettuce plants from the farmer’s market and serve a half lettuce plant splayed out on each plate.)

• 1/4 cup pear vinegar

• 1/4 cup walnut oil

• juice of 1 lemon

• 2 tablespoons olive oil

• salt and pepper

Instructions

Whisk together the pear vinegar, walnut oil, lemon juice, and olive oil with salt and pepper.

Place 2 slices of prosciutto on each salad plate so they make a thin base.

Place the lettuce on top of the prosciutto. Arrange the pears and beets around the lettuce. Sprinkle with the walnuts and Stilton. Drizzle the dressing over everything, and add salt and pepper to finish.