Tuesday, September 9, 2008

Fall recipe series!

I'm kicking off the season with a smattering of delicious recipe posts. Keep your eye out each week for new delectable dishes. Look on the right-hand side bar for an archived list of recipes.
First up: One of my all time favorite salads, the blend of flavors is absolutley perfect for the fall. This has become a staple request at my family's Thanksgiving table (read: I'm not allowed at the table if I don't make it!) .

Pear & Gorgonzola Salad w. Shallot Vinaigrette
Serves 4
- 1 bag mixed greens or baby spinach
-2 red pears thinly sliced
-1/2 small red onion thinly sliced
-1/4 cup toasted walnuts or pecans, chopped
-1/4 cup dried cranberries
-1/3 cup gorgonzola cheese, crumbled (can substitute w. fresh goat cheese for a milder flavor)
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic or Champagne vinegar
1 heaping teaspoon Dijon mustard

2 teaspoons shallot, minced; salt, fresh ground pepper to taste
Combine ingredients, make dressing 3-4 hours prior to use, to allow flavors to intensify.

Nutrition facts: 280 calories, 18g fat, 4g saturated fat, 7g fiber, 5g protein.

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