Ingredients
- 4 whole (8 halves) poached & skinned
- 1 c. celery - diced
- 1 1/2 C. seedless red grapes, halved
- 3/4 C. pecan halves
- 2 egg yolks
- 1 T. Dijon mustard
- 1 1/2 C. vegetable oil
- 1 c. roquefort or blue cheese, crumbled
- 2 T. sherry vinegar
- freshly ground pepper to taste
Instructions
Step 1
Combine all & toss with roquefort/sherry mayo.
Step 2
Process egg yolks, mustard, (over)