PEAR & BLUE CHEESE WALNUT SALAD W/ PEAR VINAIGRETTE

Pear & Blue Cheese Walnut Salad W/ Pear Vinaigrette image

Provided by Chicagoland Chef du

Time 40m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 14

3 medium pears, semi-firm but ripe, peels on
2 tablespoons lemon juice
salad greens, enough for 8 servings
1/2 cup blue cheese, crumbled
1 cup walnuts, candied (see recipe below)
1/2 cup sugar
2 tablespoons butter
vinaigrette dressing (recipe below)
1/3 cup white wine vinegar
1/3 cup salad oil
1/3 cup pear nectar
1 teaspoon dijon-style mustard, sub. grainy brown
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
To arrange the salads: line plates with salad greens.
Fan pear slices atop each serving.
Sprinkle with some blue cheese and candied nuts.
Drizzle with dressing. Serve extra on the side.
CANDIED WALNUTS / PECANS.
Line a baking sheet with foil. Butter or spray with a nonstick oil.
In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
PEAR NECTAR VINAIGRETTE.
In a screw top jar, combine:
white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
Cover and shake well.
Store in refrigerator for up to one week.
Shake before serving.
Makes about 1°C.