Topped with a seductive dressing made from a reduction of riesling, this hearty green salad showcases some of the best that autumn has to offer.
- 1 cup Riesling
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar
- 6 tablespoons olive oil
- 1 pound of mixed greens
- 1/2 cup crumbled blue cheese
- 1/3 cup toasted walnuts
- 1/2 pomegranate seeds
- 1 cup diced anjou or bosc pear
- kosher salt and freshly ground black pepper
- In a small saucepan, bring the riesling to a boil. Reduce heat to low and simmer to reduce by half. Set aside to cool.
- In a non-reactive bowl, whisk together the wine, mustard, vinegar, olive oil, and salt and pepper.
- Divide the greens evenly onto 4-6 plates. Top with blue cheese, walnuts, pomegranate seeds, and pear.
- Evenly divide the dressing onto each plate and serve.
How Not to Screw It Up
- Be patient and let the riesling reduce by half. If you remove it from simmering too soon, you will have too much alcohol content and not enough concentrated flavor.
- I recommend using a dry riesling. The sweeter kinds (like late-harvest riesling) are too sweet and overpower the salad.