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Bistro Salad with Fennel, Pears and WalnutsAugust 11, 2003 -- 2 bunches arugula1 head Boston leaf 1 head frisée 1 – 1 1/2 cup Roquefort dressing 1 bulb fennel, thinly sliced 2 pears, sliced into thin wedges 1/2 cup candied walnuts 2 tablespoons chervil, freshly chopped Place the greens in a bowl and toss with a salad dressing. Arrange the leaves on each plate. Scatter the fennel, pears and walnuts around randomly over lettuce. Garnish with chervil. Serves 8 Roquefort White Beer Dressing 1/4 pound (115 grams) Roquefort cheese 1/2 cup (125 mL) Belgian white beer 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) 14% sour cream 1/4 cup (60 mL) chives 1 tablespoon (15 mL) lemon juice, fresh 1 tablespoon (15 mL) Worchester sauce 1 tsp Tabasco Sauce Whip the cheese and mayonnaise together until cheese is incorporated into mayo, you may leave a little chunky if that is your preference. Stir in all remaining ingredients together and mix thoroughly. Place in a fridge to allow to set up and thicken for at least 8 hours. Yield: 2 1/2 cups (625 mL) Search The Real Beer Library For More Articles Related To: Belgian white beer, salad, Roquefort,
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