Pear Blue Cheese And Walnut Salad First, some easy prep – slice your pears and chop your walnuts. then, grab a large bowl and add all of your salad ingredients, including spring mix, sliced pears, chopped walnuts, dried cranberries, and blue cheese. in a separate glass measuring cup, add all of your dressing ingredients including olive oil, apple cider vinegar, honey, dijon. Place into a large bowl to assemble the salad. clean and slice the 2 pears and add on top of the salad greens. add in the 1 cup of candied walnuts and ⅓ cup dried cranberries. drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together.
Pear Walnut And Blue Cheese Salad Melanie Cooks Caramelize the pears: in a skillet, melt the butter over medium heat. stir in the honey and add the pear slices. cook for 3 4 minutes on each side, until golden and caramelized. assemble the salad: in a large bowl, toss the mixed greens. top with the crumbled blue cheese and toasted walnuts. How to make pear, walnut, and blue cheese salad. candy the walnuts: start by melting the butter in a non stick frying pan. stir in the sugar and cook until combined. add the walnuts, stirring every 30 seconds, until they’re fully coated in the sugar glaze. let them cool on a parchment lined plate. Ingredients. 1 1 2 – 2 pears , any type, juicy and ripe (or nashi pears or sweet apples) 3 4 cup walnuts , whole (sub almonds, pecans) 120g 4oz rocket arugula lettuce. 120g 4 oz roquefort, gorgonzola, stilton or other good blue cheese, creamy but can be crumbled into chunks (note 1). Step 1 start by making the walnuts. add them to a dry pan over medium high and allow them to toast, stirring frequently for 2 minutes. set a timer and don't walk away, nuts can burn fast! step 2 turn the heat off and add the honey, salt and pepper and toss and stir them in the hot pan.
Pear Walnut Blue Cheese Salad Ingredients. 1 1 2 – 2 pears , any type, juicy and ripe (or nashi pears or sweet apples) 3 4 cup walnuts , whole (sub almonds, pecans) 120g 4oz rocket arugula lettuce. 120g 4 oz roquefort, gorgonzola, stilton or other good blue cheese, creamy but can be crumbled into chunks (note 1). Step 1 start by making the walnuts. add them to a dry pan over medium high and allow them to toast, stirring frequently for 2 minutes. set a timer and don't walk away, nuts can burn fast! step 2 turn the heat off and add the honey, salt and pepper and toss and stir them in the hot pan. 1 2 cup walnut oil (i used less) for the salad: 1 head butter lettuce, washed and dried 1 large royal riviera pears, peeled, cored and sliced 1 4 cup rogue creamery or other blue cheese, crumbled 1 2 cup toasted walnuts. make the dressing: mix together the first five ingredients. gradually whisk in the walnut oil. chill for 20 minutes. For each salad: mixed greens, enough to make a nice bed of greens; 1 2 to 1 ripe, firm pear, cored and sliced; 1 – 2 tablespoons blue cheese crumbles; 1 – 2 tablespoons candied walnuts (recipe here), broken into smaller chunks; honey white wine lavender vinaigrette (recipe here) for garnish: lavender blossoms or other edible flowers.
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