MENU FOR A CHILLY NIGHT

Ingredients

• 4 ozs baby spincah leaves, rinsed and drained
• 1-2 oz mixed baby salad greens
• 1-2 ripe pears, peeled, cored and chopped into 1/2 inch pieces
• extra-virgin olive oil
• sea salt & black pepper
• red wine vinegar
• 2 ozs (about 1/2 cup) crumbled blue cheese

Instructions

Place the spinach leaves, salad greens and chopped pear in a large salad bowl. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper, to taste. Toss to coat the greens with the oil. Sprinkle the greens lightly with red wine vinegar to taste and toss again to combine.

Arrange the salad greens on 4 to 6 salad plates. Top each with crumbled blue cheese. Serves 4 to 6.

Added Tuesday, Jan. 20, 2009