Poached Pear And Butter Lettuce Salad

• 1 head butter lettuce
• 2 pears
• 1 cup Chardonnay
• water
• 1/4 cup walnuts, chopped
• 1/4 cup blue cheese crumbles
• 1 Tbsp Champagne vinegar
• 3 Tbsp olive oil
• 1 Tbsp mayonnaise.

1. Peel the pears then cut in half lengthwise, core, and place in a small saucepan with the Chardonnay and enough water to just cover the pears.
2. Simmer for 5 - 10 minutes or until tender but still firm.
3. Remove pears from poaching liquid, slice into a fan shape, allow to cool.
4. Toast the walnuts in a dry frying pan over low heat for 3 minutes or until they are fragrant.
5. Combine the vinegar, olive oil, and mayonnaise; taste for seasoning.
6. Toss the lettuce with dressing, portion onto plates, top each with one half pear (fanned out), and sprinkle with walnuts and blue cheese.

butter lettuce, pears, water, walnuts, blue cheese crumbles, vinegar, olive oil, mayonnaise

Taken from www.epicurious.com/recipes/member/views/poached-pear-and-butter-lettuce-salad-50056829 (may not work)