- One head Batavian Lettuce, torn
- Slivers of Bosc or Bartlett pears
- Crumbled Stilton cheese
- Lightly toasted pecans
- Balsamic vinegar
- Olive oil
- Grainy European mustard
On a large platter, arrange torn Rouge Grenoblois lettuce leaves and top with slivers of ripe pears, crumbled Stilton cheese and lightly toasted pecans. In a small bowl, whisk together one part Balsamic vinegar and three parts olive oil and a bit of grainy European mustard, coarse salt and freshly ground pepper to taste. Dress salad and serve with warm bread.