Vinaigrette:
2/3 cup pear juice
6 tablespoons rice vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Salad:
4 pears, ripe, cored
2 tablespoons butter
Salt and pepper, to taste
12-ounces (3 bags) mixed greens
1 red bell pepper, seeded and sliced
1 cup blue cheese, crumbled
1/2 cup hazelnuts, toasted
In a small bowl, whisk together pear juice, vinegar, olive oil , salt and pepper. Set aside. Chop 2 of the pears. In a large skillet, melt butter over medium heat. Add chopped pears. Season with salt and pepper. Cook until golden brown, about 5 minutes. In a large mixing bowl, combine, mixed greens, red bell pepper, blue cheese and hazelnuts. Drizzle dressing over greens. Mix well. Arrange salad on individual plates. Slice the remaining 2 pears. Arrange over salad. Serve.
