Pear & Roquefort Open Sandwiches
4 slices walnut bread, about 1/2 inch thick
4 thin slices prosciutto
2 ripe pears, peeled, halved, cored and thinly sliced lengthwise
3 1/2 oz. Roquefort cheese, sliced very thin
Mixed salad greens, washed and dried
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WALNUT VINAIGRETTE
1/2 cup walnut oil
3 TBLSP fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. superfine sugar
Salt and pepper to taste
2 TBLSP chopped walnuts
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Place vinaigrette ingredients in screw top jar and shake until an emulsion forms. Set aside. Preheat broiler and toast bread slices on both sides until crisp but not brown. Fold prosciutto to cover each slice of bread, divide pear slices evenly and top each slice of bread. Evenly divide cheese slices and top each slice of bread. Return to broiler and cook until cheese melts and bubbles. Mix salad greens with vinaigrette and serve with sandwiches.