Pear & Gorgonzola Salad

SilverSage

Resident Crone
Here's a salad that I really like. It's a pleasant change from the standard lettuce & tomato dinner salad.

Mixed baby lettuce
Pickled beets (from a jar is fine)
Candied walnuts (below)
Gorgonzola Cheese crumbles
Julienned pear
Balsamic vinaigrette

Arrange lettuce on a plate
Cut the pickled beets into quarters and arrange around the salad
Sprinkle a small handful of candied walnuts
Sprinkle a couple tablespoons of gorgonzola
Julienne a pear (about 1/4 inch), and arrange in the center of the salad.
Drizzle with balsamic vinaigrette.


Candied Walnuts

Throw a couple tablespoons of sugar in a small skillet with a pinch of cayenne. Add just a tablespoon or 2 of water, just to moisten.
Place over medium high heat until sugar dissolves and boils (swirl the pan for this - do not stir).
Toss in a couple handfuls of walnut pieces. With a silicone (non-stick) spatula, toss the nuts to cover.
Continue to cook until all the water has evaporated and the glaze is candied.
Turn out on a wire rack to cool and finish drying.

Make plenty - they keep well in a plastic container.
 

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Mmmmmm I would love to have that for lunch tomorrow!!!

Beautiful, SS!

Lee
 
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