Pear, Walnut and Bleu Cheese Salad with Champagne Vinaigrette

Pear, Walnut and Bleu Cheese Salad with Champagne Vinaigrette

Ingredients

  • For the Maple Candied Walnuts or Pecans:
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • pepper to taste
  • ½ cup pecan or walnut halves
  • For Nordstrom's Champagne Vinaigrette:
  • 1 tablespoon chopped shallot
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • ½ cup Champagne vinegar
  • 1½ cups salad oil
  • ¾ teaspoon salt
  • ½ teaspoon white pepper
  • For the Salad:
  • Mesclun greens, 4-6 cups
  • 2 pears, peeled and chopped (toss with some lemon juice to keep them from discoloring if necessary)
  • ¼ cup thinly sliced red onion rings, halved
  • ? cup crumbled Gorgonzola cheese
  • ? cup Maple Candied Walnuts or Pecans (in a pinch, just toast some nuts), roughly chopped

Directions

  1. To Make Candied Walnuts:
  2. Melt the butter in a pan
  3. Mix in the maple syrup and pepper
  4. Add the pecans and toss to coat
  5. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn.
  6. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
  7. To Make Dressing
  8. Mix all ingredients in bowl using wire whisk.
  9. To Plate the Salad:
  10. Place greens on individual plates.
  11. Sprinkle chopped pears, nuts and cheese on top of salad greens.
  12. Drizzle dressing over salad or serve on the side to suit individual tastes.
  13. Beautiful and delicious.