BLUE CHEESE CHEESECAKE WITH BABY GREENS, CANDIED WALNUTS AND A PEAR VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
• In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
• While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
• When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
• Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
• Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
• Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
• 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.