This is one of those recipes where measurements don’t need to be precise. If you love Asian pears, add more. If you don’t care for blue cheese, leave it out. Just don’t skimp on the fresh mint. It gives the salad a fresh, surprising taste. This simple vinaigrette allows the flavors from the salad to be front and center.
Mixed salad greens, enough for 2
2/3 cup Asian pear, chopped
1/4 cup chopped dates
1/4 cup pine nuts or slivered almonds, toasted
2 tbsp chopped fresh mint leaves
3 tbsp blue cheese crumbles
2 tbsp extra virgin olive oil
1 tbsp rice vinegar
1/ 2 tsp sugar
Pinch of salt
Put salad greens in large bowl. Add pear, dates, nuts, mint and blue cheese crumbles.
In small bowl, mix olive oil and vinegar until vinegar is suspended in the oil. If you make a bigger salad and need more vinaigrette, add olive oil and vinegar on a 2-for1 basis. Add sugar and salt. The little bit of sugar takes the edge off the vinegar.