Pear Salad with Honey Spiced Walnuts

Southern Lady sep/oct 2009


Pear Salad with Honey Spiced Walnuts (4 servings)

6 cups mesclun greens

1 green Anjou pear, cored and thinly sliced

½ cup dried cranberries

¼ cup crumbled blue cheese

Pear Vinaigrette (see below)

Honey Spiced Walnuts (see below)

Evenly divde greens, pear and cranberries, blue cheese among 4 salad plates. Drizzle with vainaigrette just before serving and garnish with honey spiced walnuts.

PEAR VINAIGRETTE ( 2 ½ cups)

1 (11.3 oz) can pear nectar

½ cup pear infused white balsamic vinegar

¼ cup pear preserves

2 tsp Dijon Mustard

½ tsp salt

¼ tsp ground black pepper

¼ cup extra light olive oil.

With electric blender, combine pear nectar, vinegar, preserves, mustard, salt and pepper; process until blended. With blender running, add oil in a slow steady stream; process until blended. Cover and chill.

HONEY SPICED WALNUTS

2 T butter

2 T honey

1 tsp orange zest

¼ tsp salt

¼ tsp ground red pepper

2 cups walnut halves

Preheat oven to 250 – line rimmed baking sheet with aluminum foil; set aside.

In small bowl, combine butter and honey. Microwave on High for 30 seconds or until butter is melted Add orange zest, salt and red pepper, stirring to combine well. Add walnuts, stirring to coat. Spread walnuts in an even layer on prepared pan. Bake for 30 minutes and cool completely.

Store in airtight container.

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