Original Pear and Blue Cheese Salad with Candied Walnuts and Balsamic Glaze
Yields: 4 servings Prep Time: 30 minutes Difficulty: Easy
Ingredients:
For the Salad:
- 2 ripe but firm pears, thinly sliced (substitute with apples or grapes)
- 4 cups mixed greens (substitute with arugula or spinach)
- 1/2 cup crumbled blue cheese (substitute with goat cheese or feta)
- 1/2 cup candied walnuts (see instructions below)
For the Candied Walnuts:
- 1/2 cup walnut halves
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1 tablespoon honey (substitute with maple syrup)
For the Balsamic Vinaigrette:
- 1/4 cup balsamic glaze (from above)
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (substitute with maple syrup)
- Salt and pepper to taste
Instructions:
- Make the Candied Walnuts:
- In a small saucepan, combine the walnuts, sugar, and cinnamon.
- Cook over medium heat, stirring constantly, until the sugar melts and coats the walnuts (about 3-5 minutes).
- Spread the candied walnuts on a baking sheet lined with parchment paper and let them cool completely.
- Make the Balsamic Glaze:
- In a small saucepan, bring the balsamic vinegar and honey to a simmer over medium heat.
- Reduce the heat to low and simmer until the mixture thickens and coats the back of a spoon (about 10-15 minutes).
- Set aside to cool slightly.
- Make the Balsamic Vinaigrette:
- In a small bowl, whisk together the balsamic glaze, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad:
- In a large bowl, combine the mixed greens, pear slices, and crumbled blue cheese.
- Drizzle with the balsamic vinaigrette and toss gently to coat.
- Top with the candied walnuts and drizzle with the remaining balsamic glaze.
- Serve immediately.
Things to Avoid:
- Overripe pears: They will be mushy and won’t hold their shape in the salad
- Burning the candied walnuts: Keep a close eye on them and stir constantly
- Over-reducing the balsamic glaze: It should be thick but still pourable
Serving Suggestions:
- Add grilled chicken or shrimp for a complete meal
- Sprinkle with pomegranate arils for a touch of sweetness and crunch
- Serve with crusty bread to soak up the delicious dressing
Enjoy this original and flavorful salad!
