MEDITERRANEAN SALAD - ARUGALA, GORGONZOLA, PEAR AND PRALINE WALNUTS

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 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

Notes

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.

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!