Pear & Blue Cheese

Another variation on the Rocket salad.  Your guests will enjoy it.  This salad is best prepared individually rather than in a larger bowl.  Very pretty & elegant.

Romaine lettuce (picture shows a Mediterranean blend of Romaine, Chickory & Radicchio)
Bartlett or Anjou pear cut into small irregular cubes or wedges, about 4 wedges per serving
1 tablespoon of chopped walnuts per serving
2 tablespoons crumbled Blue cheese per serving
Dressing of Olive Oil & Balsamic vinegar (2 parts oil to 1 part vinegar) or a good Extra Virgin Olive Oil by itself
Fresh ground pepper to taste

On separate salad plates (you choose the size!) arrange the lettuce. 

Gently scatter the pears, walnuts & Blue cheese. 

Lightly drizzle dressing over the salad. 

Finish with fresh, cracked pepper to your taste if you like.

Serve with a hearty crusty bread & white wine (a nice Liebfraumilch).