Salad of Sliced Pears, Cabbage, Walnuts & Blue Cheese
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
kosher salt and freshly ground black pepper
2 pears, ripe but not mushy
½ small head cabbage, outer leaves removed, cored and cut into 1-inch pieces
Pinch fennel seed
pinch celery seed
roasted red beets, cut into small wedges (see note below)
crumbled blue cheese
toasted walnuts, chopped
Whisk together the olive oil and white balsamic vinegar. Season with a pinch of salt and pepper.
Slice the pears nice and thin around the core.
Toss the cabbage with a little of the vinaigrette and a pinch of fennel and celery seeds. Transfer to the serving plate. Place pears all around the plate. Top with the roasted beets, walnuts and blue cheese. Spoon a little vinaigrette around the plate before serving.
Note:
My favorite way to roast beets is to wash and dry the beets, then drizzle them with a little olive oil and season with salt and pepper. Wrap the beets in aluminum foil pouches (you can wrap 3-4 small beet together in a pouch) and roast in a 375˚F oven until a knife tip easily pierces the beets. Remove from the oven, let cool enough to handle, peel the beets and discard the skin. Cut the beets as desired.
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