MARKET LETTUCES WITH PEAR, WALNUTS, AND HUMBOLDT FOG

IMG_9182Even though it doesn’t feel like fall yet, the produce is starting to change and I am getting exciting for a new season of cooking. Here is a quick salad recipe I put together with some of the goodies from my Summerland Box today. Beautiful greens topped with toasted walnuts, rich Humboldt Fog cheese, chives, and a whole grain mustard vinaigrette. We are ready for you fall!

IMG_9164MARKET LETTUCES WITH PEAR, WALNUTS, AND HUMBOLDT FOG

Serves 2

1 small head of market lettuce

2 teaspoons of chives, minced

1/2 pear, thinly sliced into wedges

1/4 cup toasted walnuts, roughly chopped

Humboldt Fog, crumbled (as much as you like!)

whole grain mustard vinaigrette (recipe below)

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IMG_9171In two individual bowls, start to build the salad. Put a layer of lettuce down, then a sprinkle of chive, some slices of pear, walnuts, and a small drizzle of the dressing. Repeat in each bowl until all the ingredients have been used up. You probably won’t use all the vinaigrette, so it is ok if there is a little leftover. You don’t want to drench the salad.

Crumble Humboldt Fog cheese on top and serve immediately!

 

WHOLE GRAIN MUSTARD VINAIGRETTE

1 tablespoon champagne vinegar

2 tablespoons good olive oil

1 teaspoon whole grain mustard

honey to taste (optional)

pinch of pink sea salt

freshly ground black pepper

Whisk all the ingredients together in a small bowl until emulsified. Taste and add honey, salt, or pepper as necessary.

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