Pear, walnut, Maytag blue cheese salad with Cranberry Vinaigrette. A perfect salad for the holidays.
A few weeks ago, we were invited to our friends Tom and Kathy’s house for a dinner party. This is the scene of last Summer’s “Burb’s BBQ”, a blog post that you can review by clicking HERE. You really should take a look at that Summer party post because lurking there is Kathy’s famous shrimp appetizer recipe, a MUST try.
And darn it, Dan and Teri couldn’t make it to this gathering because Teri was ill. We thought about calling the whole thing off, but then realized it was our responsibility to drink the wine we had so carefully picked for the evening, so went ahead without them.
Kathy asked me to bring a salad, so I chose this pear salad with cranberry vinaigrette. Very festive for this time of year, and absolutely delicious I must say, and the Maytag Blue Cheese is a killer in this. I like to buy the red skinned pears, I just think it makes for a prettier presentation. Below you’ll find pictures of the party and the rest of the dinner. We had a fabulous evening.
- ½ cup cranberry sauce, canned
- ¼ cup orange juice
- 1 Tbs olive oil
- 2 Tbs balsamic vinegar
- 1 tsp sugar
- 1 tsp ginger, minced
- ¼ tsp salt
- 2 heads Bibb lettuce
- 2 whole pears, sliced
- 2 Tbs orange juice
- 1 cup red onion, sliced
- ⅓ cup crumbled Maytag blue cheese
- 2 Tbs walnuts, chopped
- To prepare vinaigrette, place first 7 ingredients in medium bowl, stir well with whisk.
- To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 T. orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 T. cheese and 1 teaspoon walnuts. Drizzle each serving with about 2½ T. vinaigrette.
These little appetizers were delicious. Small oval toasts topped with basil pesto, a slice of tomato and a slice of mozzarella cheese. Just broil until cheese is melted, easy and yummy.
I loved this. Kathy found these little crab cakes in the frozen food department at Whole Foods. Served with a remoulade sauce makes an elegant and impressive appetizer.
The evening wouldn’t be complete with this mouth-watering Sauvignon Blanc. We had a lovely time on the patio at Bergstrom Winery in Oregon, fond memory and great wines.
Host Tom pouring us some wine.
JUST LOOK at this pork tenderloin smothered in a cranberry sauce. You just wouldn’t believe how good this was.
::::clearing throat…I didn’t want to say anything, but Tom missed my glass. I just want Kathy to know this in case she thinks I’m the one who got wine all over her beautiful tablecloth.
Our friends Greg and Maralee.
Tom, the host and wine spiller.
A hopeful guest. Don’t tell Kathy, but I did sneak her a couple tiny bites of pork tenderloin.
Maralee pontificating about that delicious cranberry sauce recipe that covered the pork.
FABULOUS dinner party Tom and Kathy, and sorry you couldn’t make it Dan and Teri, but that did mean more wine for us.
Pear, Walnut, Maytag Blue Cheese Salad with Cranberry Vinaigrette…It’s What’s For A Salad