Romaine Salad with Arugula, Roquefort Cheese, and Pears

This salad is a perfect combination of texture and flavor. I could eat it every night and with almost anything. Feel free to replace the pear with an apple or, my favorite, pink grapefruit sections.

Serves 6.

2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon Dijon mustard
2 heads romaine lettuce, outer leaves discarded, inside leaves torn
2 bunches arugula, well washed and torn
¼ to ½ cup crumbled Roquefort cheese
1 large pear, peeled, if desired, and thinly sliced
1 teaspoon kosher salt
½ teaspoon black pepper

1. Place the vinegar, oil, and mustard in a small mixing bowl and mix to combine.

2. Place the romaine and arugula in a large salad bowl and toss. Add the Roquefort cheese and pear and toss well. Drizzle with the dressing and sprinkle with the salt and pepper. Serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)