Grilled Salad with Stilton and Sundried Tomato Vinaigrette
2 firm-ripe pears, cored and sliced into 1/8ths.
2 red bell peppers, cut into large chunks
2 zucchini, sliced lengthwise
Vegetable oil to brush on the vegetables and pears
spring mix lettuces, washed and spun dry
crumbled Stilton or Gorgonzola cheese
1/4 cup toasted pumpkin seeds
2 oil-packed sundried tomatoes, finely minced
1 small clove garlic, finely minced or pressed
1 teaspoon honey
2 tablespoons white balsamic vinegar
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Vinaigrette: In a small bowl, combine the sundried tomatoes, garlic, honey and vinegar. Whisk in the olive oil in a steady stream. Season to taste with salt and pepper and set aside.
Preheat barbecue on MEDIUM HIGH for 10 minutes. Clean the grids with a steel brush to remove any residue, and lubricate them with some vegetable oil. Reduce the heat to MEDIUM, and lay the prepared pears and vegetables on the grill, brushing the pears and zucchini with a little oil to prevent sticking. Grill them until just tender, for a total of about 8 minutes, turning 3 times for perfect grill marks.
Pile the lettuce on individual plates and arrange the vegetables over top. Spoon the dressing evenly over the salads, then sprinkle with the toasted pumpkin seeds and Stilton cheese.
Recipe from Gathering Around The Grill Blog