Stilton and Pear Salad

• 2 tablespoons white-wine vinegar
• 1/2 teaspoon Dijon-style mustard
• 1/4 cup olive oil
• 6 cups red- or green- leaf lettuce (preferably young lettuce, available at ;specialty produce markets and some supermarkets), or a combination ;of both, rinsed and spun dry
• 1 large red Bartlett pear
• 1/4 pound Stilton, crumbled (about 1 cup)
• 1/2 cup pecans, toasted lightly, cooled, and chopped

1. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates.
3. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices.
4. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

whitewine vinegar, mustard, olive oil, young lettuce, red bartlett, stilton, pecans

Taken from www.epicurious.com/recipes/food/views/stilton-and-pear-salad-13511 (may not work)