Ginger, Pear & Blue Cheese Salad

For the salad:
6 leaves red leaf lettuce, torn into small pieces
1 cup blueberries
1 bosc pear, peeled and sliced into 7-8 wedges
1 handful walnuts, crumbled
3 mini-bell peppers sliced into ringlets
2-3 tablespoons Danish blue cheese crumbled

For the dressing:
2 teaspoons finely grated fresh ginger
2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons apple cider vinegar

This serves two. We ate it with tomato soup, toast, and maple yogurt for dessert. It was a very satisfying dinner.

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Published by

terimuso

Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

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