Pear and Gorgonzola Salad with Walnut Vinaigrette
A composed salad made with field greens, ripe pear, crumbled Gorgonzola, candied walnuts and walnut vinaigrette is a perfect starter for our Chateaubriand dinner for two.
Ingredients ~
2-1/2 tablespoons white wine vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons walnut oil
2 tablespoon vegetable oil
Kosher salt and freshly ground pepper
4 cups field greens
1 medium Bosc pear, peeled, cored and sliced
2 tablespoons crumbled Gorgonzola cheese
Candied walnuts (recipe follows)
Preparation ~
Whisk the vinegar, shallot, mustard, honey, walnut oil and vegetable oil together in a small bowl. Season with 1/4 teaspoon salt and a few grinds of black pepper. Divide the field greens between 2 salad plates and top with pear slices, gorgonzola cheese and a few candied walnuts. Drizzle with vinaigrette and serve immediately.
Makes 2 servings
Candied Walnuts
Ingredients ~
2 cups shelled walnut halves
1/2 cup firmly packed light brown sugar
3 tablespoons water
1/2 teaspoon salt
Preparation ~
Heat the brown sugar, water and salt in a 2-quart saucepan over medium-high heat. Stir until sugar is dissolved and the mixture is caramel colored, bubbly and starting to thicken. Add the walnuts and continue cooking, stirring constantly, until the liquid has thickened completely and the nuts are well coated. Watch carefully to avoid burning. Turn onto a parchment-lined baking sheet and separate the nuts with a fork. Allow to cool completely before using, about 30 minutes.
Makes 2 cups
