A simple, yet elegant winter fruit salad of sliced Asian pears fanned out and drizzled with a walnut and rice wine vinaigrette, garnished with toasted walnuts pieces, minced fresh chives and blue cheese crumbles.

Buttermilk Blue and Asian Pear Salad

4 Asian pears
2 ounces walnut oil
2 tablespoons rice wine vinegar
6 ounces Wisconsin Buttermilk Blue Cheese
2 ounces walnut pieces, toasted
1 teaspoon fresh chives, minced
Salt and pepper to taste

1. Core and slice Asian pear and fan out on plate.
2. Combine oil and vinegar and drizzle on pears.
3. Crumble and sprinkle cheese on pears.
4. Sprinkle with toasted walnuts and minced chives.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.