Walnut Vinaigrette:

•  1/2 cup toasted walnuts puréed
•  1 tablespoon dijon mustard
•  1 tablespoon honey
•  1 ounce lemon juice, freshly squeezed
•  1 ounce of champagne vinegar
•  4 ounces walnut oil
•  Salt & pepper to taste

Method:

In cuisinart, purée walnuts, mustard, honey, lemon juice and vinegar until smooth. Slowly add oil, while cuisinart is running. season with salt and white pepper to taste.

Balsamic Glaze:

•  1 cup balsamic vinegar

Method:

In a non-reactive pot bring vinegar to a boil. Simmer and reduce till thick, like maple syrup (approximately 1/4 cup). Chill and reserve.

The Salad:

•  1 pound of mesclun greens
•  6 ounces of Roquefort cheese
•  4 each Bosc, Comice or Bartlett pears -- cored and cut into 1/4 inch wedges
•  4 tablespoons powdered sugar
•  1 cup pomegranate seeds from three whole pomegranates
•  1/2 cup walnuts, toasted

Method:

Sift 1/2 of powdered sugar on rimmed baking pan to coat evenly, lay wedges of pear on pan and sift the remaining sugar on top of pears. Bake at 550 degrees F until the sugar on the pan caramelizes (dark golden brown) and the pears are cooked.

In a large bowl toss mesclun greens with vinaigrette; divide between eight chilled plates and top with roasted pears, pomegranate seeds, walnuts and Roquefort cheese. Drizzle with the balsamic glaze. Serve immediately.

Serves Eight.

•  Mediterranean Pasta
•  Pear & Pomegranate Salad with Walnut Vinaigrette and Balsamic Glaze
•  Pumpkin Cheesecake with a Chocolate Hazelnut Crust
•  Asparagus Salad with Meyers Lemon Vinaigrette
•  Monterey Bay Halibut with a Smoked Salmon Crust
•  Beet Salad
•  Black Beluga Lentil Soup
•  Pumpkin Creme Brulee