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Mediterranean Salad - Arugala, Gorgonzola, Pear and Praline Walnuts


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Member since 2007

Serves 4 | Prep Time | Cook 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


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


Pairs Well With


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.

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