Blue Cheese Romaine Salad

Photos by Rob Hagen and Dan RobertsToasted pine nuts combined with creamy blue cheese, pears and romaine tossed in a tangy vinaigrette dressing.

Ingredients

• 1/2 cup pine nuts
• 1 tablespoon butter, melted
• 6 cups torn romaine

• 3/4 cup crumbled blue cheese
• 2 medium green apples or pears, sliced

Lemon Vinaigrette

• 1/3 cup lemon juice
• 1 tablespoon brown sugar
• 1 garlic clove, peeled

• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup olive oil

How to make it 



• 1

  Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes or until golden brown, stirring once. Cool on a wire rack.
• 2

  In a serving bowl, combine romaine and blue cheese. Add apples and pine nuts.
• 3

  In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately. Serves 6.