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Pear, Walnut, and Bleu Cheese Salad




Source of Recipe


Elaine


Recipe Introduction


If you can find it, use a New England- made cheese, such as Great Hill Blue.




List of Ingredients




2 tablespoons champagne vinegar
1 whole egg or 2 teaspoons Dijon-style mustard
1/8 teaspoon salt
a pinch of ground black pepper
2 tablespoons grape-seed oil (available at specialty food stores) or use any mild-flavored oil, like canola
2 tablespoons walnut oil
4 ounces baby spinach, washed and dried
4 ounces Belgian endive, leaves removed from core
4 ounces radicchio, leaves removed from core
1 small pear, cut into matchsticks
Candied Walnuts (recipe follows)
¼ cup crumbled bleu cheese

Candied Walnuts
2 tablespoons butter
32 walnut halves
½ cup confectioners’ sugar




Recipe



Make a vinaigrette by combining the champagne vinegar, egg or mustard, and salt and pepper. Whisk until combined or combine in a blender. Slowly pour in the grape-seed oil and walnut oil while stirring to ensure proper emulsification. Keep refrigerated until ready to use. Just before serving, toss together the spinach, endive, radicchio, pear, and walnuts with just enough vinaigrette to coat the salad. Sprinkle the bleu cheese on top. Yields 4 servings.

Candied Walnuts


Heat the oven to 400°F. Melt the butter in a medium saucepan, cool slightly, and toss the walnuts in the butter until evenly and thinly coated. Transfer to another bowl and gently toss them in the confectioners’ sugar until evenly and thinly coated. Spread the walnuts in a single layer on a cookie sheet and bake for several minutes. Stir with a spatula, then bake until golden brown and candied, for several more minutes.