Pear & Roquefort Open Sandwiches

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

 

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

 

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.

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