Roquefort, Pear, Raspberry & Walnut Salad Print Email

Toss spring greens in raspberry or French Vinaigrette and display on individual plate decorated with slices of fresh pears, plums and raspberries. Top with crumbled French Roquefort (or another quality bleu) and a few roasted walnuts or pecans.

To roast nuts – place raw walnuts or pecans on a baking sheet and roast at 350 degrees until sizzling, beginning to brown and very aromatic – 5-10 minutes.

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