GREENS WITH FRUIT, CHEESE, AND NUTS (MARK BITTMAN)

Steps:

• Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
• machine on; a creamy emulsion will form within 30 seconds; taste and add more.
• vinegar a teaspoon at a time until the balance tastes right to you.
• Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
• Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
• Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
• Crumble the cheese into small bits; cover and refrigerate until needed.
• Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
• When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
• Chop the nuts coarsely, sprinkle them over all and serve.
• Other good fruit, cheese, and nut combinations.
• *grapes, parmesan, pine nuts.
• *oranges, manchego, almonds.
• *apricots, goat cheese, pecans.
• *dried apricots, blue cheese, walnuts.
• *cantaloupe or honeydew, cotija, pepitas.
• *blueberries, asiago, pistachios.
• *dried plums, feta, hazelnuts.
• *dried pineapple, Brie, cashews.
• *peaches, ricotta salata, pecans.
• *plums, fontina, almonds.