My Pa (the first cook in my life, the one who fed me martini's and Ridge wine when I was two), introduced me to the Rogue River Creamery a few years ago... they make cheese, in Oregon.
Gorgeous, delicious cheese. This recipe showcases their Bleu, a gorgonzola dolce-esq bleu that is very creamy, and not at all on the stinky side. I always called blue cheese "stinky cheese" - my Pa ate a lot of it, and he was stinky!
It takes about 2 minutes to make this, so you can whip it up anytime, this is for 4. It is a rare day when I use a pre-made salad dressing, so this one is all my own, not derived from anywhere.
The Dressing
In a small bowl, put
-2 teaspoons Balsamic vinegar
-1 tablespoon olive oil
-2 teaspoons honey
-salt & pepper to taste
Whisk the dressing together and toss with:
- 4 handfulls of fresh baby spinach leaves
Arrange 1 Bosc pear, sliced lengthwise, thinly on
top of lightly dressed spinach.
Crumble Rogue River Bleu on top.
Drizzle remainder of dressing over the pear.
EAT UP!!
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