Mediterranean Salad - Arugala, Gorgonzola, Pear and Praline Walnuts
12 oz Arugala or Mixed baby Greens
8 oz Gorgonzola or Stilton, Crumbled
2 Comice or d'Anjou Pears, Cored and sliced into 1/4 inch wedges
2 tablespoons salted butter
1/2 cup walnut halves
2 tablespoons packed light brown sugar
Pinch of Cinnamon
small pinch of Mace
Greek Country Style Dressing:
2 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt
2 teaspoon honey
pinch of cardamom
1/3 cup Walnut oil or extra-virgin olive oil
Divide Greens between 4 plates.
Lay 1/2 a pears worth of slices in a spiral pattern
Sprinkle with Candied walnuts
Crumble gorgonzola over the top
Drizzle with Honey lemon dressing.
Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool. Yields: 1/2 cup
Greek Country Style Dressing: Whisk until emulsified
Pairs Well With
This recipe was born out of my obsession with the Studio Diner's Blue Cheese Salad. So here is my attempt to recreate it at home.