Pear, Walnut and Roquefort Cheese Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

Serves: 6





  1. In a medium-sized bowl, whisk together all vinaigrette ingredients.
  2. Arrange salad greens on six plates. Toss pear slices with the 2 tablespoons of orange juice then divide pears and onion slices among the salad plates on top of greens.
  3. Top each serving evenly with crumbled Roquefort cheese and walnuts.
  4. Drizzle each plate with vinaigrette to desired amount.

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