Pear and Blue Cheese Salad

Prep Time: 15 Minutes
Ready In: 15 Minutes

Servings: 6

Ingredients:
1 (10 ounce) bag mixed field greens
1/2 cup sliced Red Onions
1 Bosc Pears, cored and sliced
1/2 cup chopped candied pecans
1/2 cup crumbled Blue cheese
1/4 cup maple syrup
1/3 cup Apple Cider Vinegar
1/2 cup mayonnaise
2 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground blackpepper
1/4 cup walnut oil

Directions:
1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Avocado, Mozzarella and Tomato Salad

INGREDIENTS
Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves

METHOD
Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side