BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 5 2010

Pear and Blue Cheese Salad

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1 bag crispy salad leaves
2 ripe but firm pears, quartered, cored and sliced
3oz Danish blue cheese, crumbled

For the dressing:
zest and juice of 1/2 lemon
1 tbsp poppy seeds
1 tbsp vegetable oil
pinch of caster sugar
salt and freshly ground black pepper

Divide the leaves between two plates, top with the sliced pear. Scatter over the blue cheese. Whisk all the dressing ingredients together then season to taste. Drizzle the dressing over the salad and serve.