Fruits 'n' Veggies
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Pear Salad
You don't need an extraordinary amount of lettuce to support this savory salad, one that is so good that I am now damned to prepare it for the eons at every family gathering at which my mother is present.
1/2 a wedge of Cambozola, crumbled bleu, Stilton, or some other stinky cheese 1/2 cup chopped walnuts, toasted 1 firm, ripe pear, diced 1/2 cup dried cranberries or cherries Viniagrette: In her glamorous dotage, my grandmother hired a series of beautiful young women from Lyons, her "French girls," to stay with her and teach her their native tongue. She lived on in a happy elegant ignorance while these generally unhappy jeune filles caught various American-borne STD's, wept over cruel local men (my uncles among them), and just generally refused to speak French. I fell in love with one, Marielle, when I was 11. This is her dressing.
1 T balsamic vinegar 1 clove garlic, chopped salt and fresh pepper 3 T best-quality olive oil Add the ingredients in the order listed, mixing all except the olive oil. When the mustard-based mixture is well incorporated, slowly drizzle in the oil, stirring with a fork constantly. The texture you are looking for is a thick luster. When you acheive that, stop whether you've used all the oil or more than the 3 tablespoons. Fresh chopped basil or dill is wonderful in this, incorporate before adding the oil.
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