From "Stop and Smell the Rosemary...Recipes and Traditions to Remember."

Ingredients for Walnut Dressing:

2/3 cup walnut oil

1/3 cup fresh lemon juice

1/2 teaspoon Dijon mustard

3/4 teaspoon sugar

dash salt

dash freshly ground pepper

Ingredients for Salad:

4 heads Boston lettuce, torn

1 cup toasted walnuts, coarsely chopped

2 ounces blue cheese, crumbled (1/2 cup)

1 pear, peeled, cored, and thinly sliced

To Prepare:

Walnut Dressing: Combine walnut oil, lemon juice, mustard, sugar, salt, and pepper in a covered jar.  Shake well and refrigerate.

Toss lettuce, walnuts, blue cheese, and pear in a salad bowl.  Add dressing, toss, and serve immediately.

NOTE:  Walnut dressing may be made up to 4 days in advance and kept covered in the refrigerator.  Walnut oil should be stored in the refrigerator as it turns rancid quickly.

Serves: 8

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