Dec 12 Bistro Salad with Fennel, Pears & Walnuts in a Roquefort White Beer Dressing

Ingredients

• Roquefort White Beer Dressing:

  • 4 oz (125 g) Roquefort cheese
  • 1/2 cup (125 mL) mayonnaise
  • 1/2 cup (125 mL) Belgian white beer
  • 1/2 cup (125 mL) 14 per cent sour cream
  • 1/4 cup (60 mL) chives
  • 1 tbsp (15 mL) lemon juice, fresh
  • 1 tbsp (15 mL) Worchester sauce
  • 1 tsp (5 mL) Tabasco Sauce

• Salad:

  • 2 bunches arugula
  • 1 head Boston leaf lettuce
  • 1 head frisée
  • 1 1/2 cup (375 mL) Roquefort dressing
  • 1 fennel bulb, thinly sliced
  • 2 pears, sliced into thin wedges
  • 1/2 cup (125 mL) candied walnuts
  • 2 tbsp (30 mL) chervil, freshly chopped

Directions

Roquefort White Beer Dressing:
Whip the cheese and mayonnaise together until cheese is incorporated into mayo (you may leave it a little chunky if that is your preference). Stir in remaining ingredients and mix thoroughly. Place in a fridge and allow to thicken for at least 8 hours. Yield: 2 1/2 cups (625 mL)

Salad:
Place the greens in a bowl and toss with a salad dressing.

To Assemble:
Arrange the salad on each plate.
Scatter the fennel, pears and walnuts around randomly
over lettuce and garnish with chervil. Serve immediately.

Serves 8

Credit: Recipe courtesy of Brian Morin, beerbistro, 18 King Street East, Toronto