Watermelon Gorgonzola Pecan Salad Food

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

WATERMELON AND PECAN LETTUCE SALAD

Steps:

• Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
• Drain well the watermelon then combine watermelon and lettuce in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.

WATERMELON AND BLUE CHEESE SALAD

Steps:

• Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
• Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

GREEN BEAN SALAD WITH PECANS & GORGONZOLA

Steps:

• In a medium saucepan, bring 1-2 inches water to boil.
• Prepare a bowl with water & ice.
• Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
• Using a slotted spoon, transfer the beans to the icewater to stop cooking.
• Once the beans are cool, place them on a flour sack towel to dry.
• In a small bowl combine mustard & vinegar. Slowly whisk in oil.
• Add salt & pepper to taste.
• In a medium bowl, combine green beans & scallions.
• Pour dressing over and stir to coat.
• Sprinkle nuts & cheese on top.
• Cover and chill for 15 minutes.
• Serve chilled.