Greens with Fruit, Cheese and Nuts
Instructions:
The now-classic combination of pears, Gorgonzola, and
walnuts can be easily varied; see the list that follows.
Generally, for this I like the strong flavor of blues and
other aged cheeses like Parmesan, but feta and goat
cheese are also good choices. When it comes to the nuts,
the differences are subtle, so go with your favorites. Of
course a crumble of bacon on top never hurts.
About 1 pound fresh fruit or 1 cup dried fruit
1 tablespoon freshly squeezed lemon juice
1/4 pound Gorgonzola or other blue cheese
3/4 cup shelled walnuts or any other nut you like
6 cups mixed greens, like mesclun, torn into bite-sized pieces
About 1/2 cup Vinaigrette
MAKES: 4 servings
TIME: 20 to 30 minutes
- Peel and core the fresh fruit if necessary and remove any seeds or pits. If large, cut them into 1/2 -inch chunks or thinly slice.
- Toss the fruit with the lemon juice. If you’re using dried fruit, toss it with the vinaigrette. In either case, cover and refrigerate until needed, up to 2 hours.
- Crumble the cheese into small bits; cover and refrigerate until needed. Put the nuts in a dry skillet over medium heat and toast, shaking the pan frequently until they are aromatic and beginning to darken in color, 3 to 5 minutes.
- When you’re ready to serve, toss the fruit, cheese, and greens together with as much of the dressing as you like. Chop the nuts coarsely, sprinkle them over all, and serve.