ROMAINE LETTUCE WITH PEARS, GORGONZOLA AND CANDIED WALNUTS
This recipe comes from the March/April issue of "Tastes of Italia". It's almost as good using just lightly toasted and chopped walnuts. You may also use butter lettuce if you prefer.
Provided by Leslie in Texas
Categories < 30 Mins
Time 29m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Line a cookie sheet with parchment paper and butter the paper.
- In a medium skillet combine the walnuts, sugar and butter; cook over medium heat, stirring constantly until the sugar begins to turn golden brown.
- Remove the skillet from the heat and pour mixture into the prepared pan, spreading it evenly with a spatula; cool.This can be done several days before serving the salad. Keep in a covered container.
- In the bowl of a processor, combine the vinegar,honey,mustard and shallot.
- With the machine running,add the olive oil in a thin steady stream for about 1 minute,.
- Just before serving, halve and core the pears, then cut each half into thin strips.
- Combine the lettuce, Gorgonzola cheese, walnuts, red onion slices (if using) and salt and pepper in a large bowl.
- Place the pear slices attractively on top, drizzle with the dressing and serve.
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