2 ripe Bosc or Anjou pears
1/2 c. whole peeled walnuts
3-4 oz. of Gruyere or Gouda cheese

DRESSING:

1/4 c. olive oil
Juice of 2 med. limes
Salt & fresh pepper

Cut cheese into small strips (julienne-style). Peel pears and cut into quarters or fourths. Whisk dressing ingredients and pour over cheese and pears. Add walnuts.

This salad is nice as appetizer. Or serve with champagne or dessert wine when entertaining.