Recipes
MEDITERRANEAN SALAD - ARUGALA, GORGONZOLA, PEAR AND PRALINE WALNUTS
Mediterranean Salad - Arugala, Gorgonzola, Pear and Praline Walnuts
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.
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INGREDIENTS
- Servings: 4
- 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
- Candied Walnuts:
- 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
DIRECTIONS
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.
Candied Walnuts:
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
RECIPE BACKSTORY
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.
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