Mediterranean Salad - Arugala, Gorgonzola, Pear and Praline Walnuts
  • 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
  1. Divide Greens between 4 plates.
  2. Lay 1/2 a pears worth of slices in a spiral pattern
  3. Sprinkle with Candied walnuts
  4. Crumble gorgonzola over the top
  5. Drizzle with Honey lemon dressing.
  6. Candied Walnuts:
  7. 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
  8. Greek Country Style Dressing: Whisk until emulsified
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.