There also comes a time in a man’s life when he must learn to nick a recipe from a restaurant. The restaurant in question is Quinn’s Pub, and the item, no longer on the menu, was a basic — but tasty — pear and greens salad. She liked it, I aim to please, I aimed to pull it together.
a bosca pear
a bag of organic herb salad from Trader Joe’s
a container of Amish gorgonzola cheese crumbles
good balsamic vinegar (optional)
Open the bag of salad greens and arrange it on the plate. Run the pear through a mandoline, this time creating the thinnest possible slices, and arrange them around the plate in a circle. Then grab a fistful of the gorgonzola and sprinkle it around. Optionally, drizzle balsamic vinegar. (Because dammit, I like a good balsamic vinegar, even on my steak.)
Eat the salad.
Forgive the meticulously imprecise directions — all quantities are “to my bloody heart’s desire.” Fortunately, most salads are resilient to these kinds of measurements.