Fall Salad with Asian Pears, Walnuts and Sherry Vinaigrette

This recipe serves:  6

1 tablespoon finely chopped shallots
3 tablespoons sherry vinegar
3 tablespoons olive oil
1 tablespoon honey
salt to taste
freshly ground black pepper
12 cups red or green leaf lettuce, washed and torn into bite-size pieces
3 Asian pears, cored and sliced (peeling is optional)
2 cups red grapes
3 tablespoons chopped walnuts
3 tablespoons crumbled blue cheese
6 slices thick, crusty bread
For the vinaigrette:

1. Place all the ingredients in a mixing bowl and whisk to combine. Adjust the salt and pepper to taste.
(This can be made in advance and stored in the refrigerator for up to 1 week.)

For the salad:

1. Toss the lettuce, pears and grapes with the vinaigrette in a large bowl.

2. Divide the salad among 6 serving plates and sprinkle with the walnuts and blue cheese. Serve with bread on the side.

Serving Size: 2 cups of salad with 1 tablespoon of vinaigrette

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