Glazed Walnut Pear Salad Food

RASPBERRY PEAR SALAD WITH GLAZED WALNUTS

Steps:

• In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool., In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately.

PEAR WALNUT BLUE CHEESE SALAD

Steps:

• Using a medium skillet over medium-high heat, add in the 1 tablespoon butter and once it begins to melt add in the 1/4 cup granulated sugar, 1 tablespoon water, and 1 cups walnuts.
• Stir continuously for about 5 minutes and transfer the candied walnuts to a parchment lined baking sheet in a single even layer and allow them to cool and harden, about 15 minutes.
• In a blender or food processor, add in the lemon juice, 1/4 teaspoon lemon zest, 1 clove of garlic, 1/2 teaspoon Dijon mustard, 1/2 cup olive oil, 1/4 teaspoon salt, and blend or pulse until the salad dressing is completely smooth.
• Clean and dry the 5 ounce package of mixed salad greens. 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 1/3 cup dried cranberries.
• Drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together. Top with the 1/3 cup blue cheese and serve immediately.
• Store any leftovers in an airtight container in the refrigerator up to 3 days.

CANDIED WALNUT, PEAR, AND GORGONZOLA SALAD

Steps:

• In a small sauce pan, combine the sugar, butter and water over low heat.
• Cook until sugar is just melted.
• Pour mixture over walnuts on waxed paper to cool.
• Mix olive oil and vinegar.
• In salad bowl, toss lettuce, gorgonzola, cooled walnuts and pears with olive oil and vinegar.
• Season with cracked pepper and serve on individual salad plates.

PEAR SALAD WITH AND BACON, GORGONZOLA AND CANDIED WALNUTS

Steps:

• Assemble salad.
• Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
• Toss the salad with the dressing to coat.

HOLIDAY JEWELS CHOPPED KALE SALAD WITH MUSTARD-SHALLOT VINAIGRETTE

Steps:

• Make the vinaigrette: Add everything to a blender, and blend until smooth. Add salt and pepper to taste.
• Prepare the kale: remove the leaves from the tough stems (discard the stems), then stack the leaves and cut into ribbons. Add to a very large salad bowl, drizzle with a little extra-virgin olive oil and a pinch of kosher salt, and use your hands to massage for about a minute, until the kale has reduced a bit in size and is bright green and glossy.
• To the bowl, add all other ingredients, reserving a bit of each one to use as topping at the end.
• Pour over half the vinaigrette, and use your hands (or a big spoon) to mix everything together really well. Top with the reserved ingredients, drizzle a little extra dressing over the top and a sprinkle of salt and pepper. Serve immediately, or place in the fridge for up to 6 hours.
• Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
• Add walnuts, sugar, and water to a small saucepan. Bring to a boil over high heat, give it a good stir, then turn down heat to medium-low and simmer for 5 minutes.
• Use a slotted spoon to transfer the walnuts to the baking sheet. You want a little bit of the syrupy water to come with the walnuts onto the sheet pan, as this will add to the caramelization. Bake for 10 - 12 minutes, or until the nuts are fragrant and lightly caramelized. They'll harden and get nice and crunchy as they cool.
• I like to store these in the freezer, or you can use immediately on the salad.