Ingredients:
2 large ripe pears, cored and sliced
1 oranges, sectioned
2 cups melon balls ( honeydew is nice)
1 (8 ounce) cans sliced water chestnuts, well drained
1 pomegranates, cut in half crosswise
1/2 cup hazelnuts, toasted and rough chopped ( filberts)
4 -8 leaves inner romaine lettuce
1/4 cup milk ( I use 2%)
1/4 cup red wine or 1/4 cup orange juice
1/4 teaspoon mustard powder
4 ounces blue cheese
Directions:
Place in a salad bowl, pear slices, orange sections, melon balls and water chestnut slices.
Take half the pomegrante, hold it above the bowl and whack it with a wooden spoon so that the seeds fall into the bowl.
Repeat with the other half.
Gently mix the fruit and set aside.
Dressing: Place all dressing ingredients in a blender or food processor.
Process until no lumps remain.
Pour over fruit, cover and let stand in the fridge at least an hour.
Just before serving, gently mix and sprinkle hazelnuts over.
Serve very cold on salad plates lined with roamaine lettuce leaves or serve straight from the bowl.
(We like this salad served very cold best but it is also very good served at room temperature.).
Servings: 4
Time preparation: 30 min.
Time total: 30 min.