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Salade Poire et Fromage Bleu



– 4 ea Bosc Pears, peeled, cored and cut in 1/2 – 4 cups Water – 2 Tblsp Brown Sugar – 1/2 cup Real California Blue Cheese – To Taste Vinaigrette – 1 cup Pecans, toasted and caramelized – 1/2 lb Baby Greens Vinaigrette: – 1/4 cup Raspberry Vinegar – 1/4 cup Fig Vin Coto Vinegar – 2 Tblsp Grainy Mustard – 1 lg Egg – 1 cup Grapeseed Oil (may substitute with canola) – 4 ea Black Mission Dried Figs – 1 lg Shallot, peeled, cut in 1/2 – 4 cups Water – to taste Salt & pepper
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In a medium sized pot heat water, sugar and a pinch of salt until boiling. Lower heat to a simmer and add pears, poach until tender but still firm, about ten minutes. Cool pears in their own liquid, remove pears, pat dry, dice large, toss with vinaigrette. Arrange atop baby greens, top with pecans and blue cheese, serve.


In a sauce pan, combine water, shallots and figs, cook over medium heat until water completely evaporates. Add to a food processor while still warm (not hot), add egg, puree for thirty seconds. Add mustard and vinegars, puree, add oil slowly while blending, to emulsify. Transfer to a bowl and season with salt and pepper

Chef/Owner Jose Luis Ugalde of Café Gibraltar