Mixed salad greens for four
1-2 pears, cored and thinly sliced
1/2 cup toasted walnuts or pecans
1/3 cup of Stilton or blue cheese (more if you like it,I do)
1/4 cup Mango Chutney
Juice of one-half lemon
1 teaspoon curry powder
1/4 cup olive oil
Toast the nuts in a pan to bring out the flavour.
In a bowl, whisk the Mango Chutney and lemon juice, add the curry power. Then slowly add the olive oil, whisking steadily.
Check for consistency, adding more lemon juice if need be.
I take some of the dressing and lightly toss the salad greens in a bowl. Then arrange the salad on plates, garnish with slices of pears - I really like using red pear so leave the skin on for colour - sprinkle some nuts and crumble some cheese. Then, drizzle some of the dressing across the salad.
Having dinner at Mike and Margot Arbogast's is always enjoyable. Margot always turns out a great meal. For an enjoyable salmon dinner in July 2003, Margo treated us to this very tasty salad and it been regular at my table since.