Cheese Plate with Walnut and Pear Salad

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By: Andrew Chase

This lovely seasonal salad, which makes use of Beaujolais Nouveau in the vinaigrette, is an elegant side to a plate of cheese chosen specifically to match the youthful wine.

Ingredients

3 tbsp (45 mL) grapeseed, canola or other vegetable oil

2 tbsp (30 mL) walnut oil

2 tbsp (30 mL) Beaujolais Nouveau wine

1 tbsp (15 mL) red wine vinegar

1 tbsp (15 mL) minced shallot

Pinch each salt and black pepper

8 cups (2 L) frisée lettuce leaves or sliced Belgian endive

2 small pears, peeled, cored and julienned

1/3 cup (75 mL) toasted walnut halves

Preparation

In large bowl, whisk together grapeseed and walnut oils, wine, vinegar, shallot, salt and pepper. Toss with lettuce, pears and walnuts. Serve on side of cheese plate.

Makes 6 to 8 servings.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	130
Protein	1 g
Fat (total)	11 g
Sat. Fat	1 g
Carbohydrate	7 g
Fibre	3 g
Cholesterol	0 mg
Sodium	2 mg
Calcium	2 % RDI
Iron	2 % RDI
Vitamin C	5 % RDI
Folate	11 % RDI

Also in this menu:

French food pour vous

Source

Homemakers Magazine: November 2006

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