Pear & Blue Cheese Walnut Salad W/ Pear Vinaigrette
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
8 salads
- Serves:
- 8
ingredients
- 3 medium pears, semi-firm but ripe, peels on
- 29.58 ml lemon juice
- salad greens, enough for 8 servings
- 118.29 ml blue cheese, crumbled
- 236.59 ml walnuts, candied (see recipe below)
- 118.29 ml sugar
- 29.58 ml butter
- vinaigrette dressing (recipe below)
- 78.78 ml white wine vinegar
- 78.78 ml salad oil
- 78.78 ml pear nectar
- 4.92 ml dijon-style mustard, sub. grainy brown
- 1.23 ml salt
- 0.61 ml pepper
directions
- 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.
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Reviews
-
We loved this salad! The pear I used could have been a bit more ripe but it tasted great anyway. I see pear nectar all of the time until I need it. Argh. I bought pear juice and reduced 1 1/2 cups down to 1/2 cup in lieu of the nectar and I just love the dressing. Definitely a keeper. Thanks for sharing!<br/>ETA. I made twice the recipe for the candied walnuts. Loving my 'Walnut Brittle' a great bonus to the recipe :)
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.