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This is a recipe I clipped from a cooking magazine over 20 years ago. I suppose the salad is similar to others posted but the dressing is slightly different. Pear nectar can be found amongst the canned juices at your grocer. Buy a good crumbled blue cheese and feel free to cheat and buy pre-sweetened nuts. Enjoy this refreshing salad. Cook time is sugar coating the nuts.
- 3 medium pears, semi-firm but ripe, peels on
- 2 tablespoons lemon juice
- salad greens, enough for 8 servings
- 1⁄2 cup blue cheese, crumbled
- 1 cup walnuts, candied (see recipe below)
- 1⁄2 cup sugar
- 2 tablespoons butter
- vinaigrette dressing (recipe below)
- 1⁄3 cup white wine vinegar
- 1⁄3 cup salad oil
- 1⁄3 cup pear nectar
- 1 teaspoon dijon-style mustard, sub. grainy brown
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
- To arrange the salads: line plates with salad greens.
- Fan pear slices atop each serving.
- Sprinkle with some blue cheese and candied nuts.
- Drizzle with dressing. Serve extra on the side.
- CANDIED WALNUTS / PECANS.
- Line a baking sheet with foil. Butter or spray with a nonstick oil.
- In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
- Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
- Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
- PEAR NECTAR VINAIGRETTE.
- In a screw top jar, combine:
- white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
- Cover and shake well.
- Store in refrigerator for up to one week.
- Shake before serving.
- Makes about 1°C.