Chef Mike Brown, Jan 12, 2015 – De Lucas
Mixed Greens with Champagne Vinaigrette Blue Cheese, Pear & Pecans
- 3 ea Mixed Greens-Washed and Dried
- 2 ea Red Pears- Washed
- 800g Cambozola Cheese
- 1 cup Pecans-Halved
- 1 ea Lemon
Dressing:
- 150 ml Champagne Vinegar
- 5 tbsp Dijon
- 3 ea Cloves Garlic- Minced Fine
- 5 tbsp Lemon Juice
- 5 tbsp Honey
- 5 dash Hot Sauce
- 320 ml Extra Virgin Olive Oil
- TT Salt and Pepper
In a small bowl add 1/2 cup water and the juice of your lemon reserve. With a paring knife, 1/4 you pears length wise and remove the core then julienne the pear and place in to the lemon water, hold till service (this should be done 10 to 20 minutes before they are to be used)
With a hot water near by you will cut the cheese into 1/2 inch by 1/2 inch pieces and place the cut cheese on a sheet pan that has paper towel down on it. After each cut make sure to place your knife back into the hot water and dry it before you cut another piece.
To toast the pecans just place on sheet pan and bake for 5 min at 350f
To make your dressing, in a medium bowl place your vinegar, dijon, garlic, lemon juice, honey and hot sauce whisk together and then in a slow stream pour your olive oil in. Season with salt and pepper to taste.
To assemble, in a large bowl add your mixed greens and 3/4 of your dressing toss with your Washed hands and place on to plate then garnish with 3 pieces of blue cheese, 5 pieces of pecan and finish with the pears right in the center of the salad