Stilton and Pear Salad
2 tablespoons white-wine vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
6 cups red- or green- leaf lettuce
1 large red Bartlett pear
1/4 pound Stilton, crumbled (about 1 cup)
1/2 cup pecans, toasted lightly, cooled, and choppedIn a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream,
whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and
divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices.
Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the
salads, and drizzle the remaining dressing on top.
Can be prepared in 45 minutes or less.
Serves 4.