Ingredients
For the dressing:
  • 2 tablespoons white wine vinegar
  • ½ lemon, juiced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • ⅓ cup extra-virgin olive oil (EVOO)
  • 2 tablespoons thyme, chopped
  • Salt and pepper
For the salad:
  • 1 large head escarole or 1 romaine lettuce, coarsely shredded or chopped
  • 1 small bulb fennel, cored and very thinly sliced
  • 1 small or ½ medium red onion, very thinly sliced
  • 3 to 4 small ripe Seckel pears, thinly sliced and dressed with a little lemon juice
  • 6 ounces sliced or crumbled blue cheese
Yield
Serves: 4
Preparation

Whisk up dressing to emulsify, streaming oil in. Adjust seasoning.

Combine salad ingredients (Rach uses her multi-grater and bench scrape — or "food mover") and toss with dressing just before serving.