1 Bartlett pear, cored and sliced lengthwise into thin strips
3/4 c. crumbled blue cheese
3/4 c. walnut halves, toasted
8 large romaine lettuce leaves, torn
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
5 large basil leaves, minced
1 tsp. salt
1 tbsp. honey
Mix
the pear, cheese, walnuts and romaine in a salad bowl. Stir the oil,
vinegar, garlic, basil, salt and honey in a small bowl with a wire
whisk. Toss the dressing with the salad just before serving.
