Pear, Blue Cheese and Walnut Salad

I am back from vacation feeling rejuvenated and inspired by Southern California’s cuisine. In the weeks to come you will find some of the dishes that we encountered while traveling up and down the PCH including the brilliant bacon pancakes at Hash House in San Diego and the smoked trout spread at Raya in Laguna Niguel . On our five day vacation I ate at least five versions of fish tacos and sampled every bloody mary that I could find!  Once I have found my favorites, I will pass them along as well!  Sadly, all vacations must come to an end, and mine usually end with a diet! To kick things back into gear, I am sharing one of my favorite salads. I usually serve this as a dinner salad and add grilled chicken to it to make it a complete meal.  

Pear, Blue Cheese and Walnut Salad
Epicurious.com
Makes 6 first-course servings or 3 dinner salads

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil

1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with just enough dressing to coat (I do not use all of the dressing). Top with pear slices, dividing equally. Sprinkle with cheese and walnuts.