A fabulous salad which is easy to assemble–But taken over the top with homemade candied walnuts. So fabulous you may want to make an extra batch to wrap as your holiday give-away or to simply munch while you cook.
Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Pear and Gorgonzola salad with candied walnuts3

Begin by making the candied walnuts by combining the walnuts and sugar in a small skillet and heating over a low heat for 3 minutes, stirring constantly. Add water and continue to cook for 3 to 5 minutes until nuts are coated with hardened sugar and golden. Remove from heat and cool on baking sheet.

Pear and Gorgonzola salad with candied walnuts4
Pear and Gorgonzola salad with candied walnuts 5
Pear and Gorgonzola salad with candied walnuts6
Pear and Gorgonzola salad with candied walnuts7
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings

Ingredients

Salad

  • 2 Bartlett pears, cored and cut into 8 thick slices
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup baby arugula
  • Freshly ground pepper, to season

Candied walnuts

  • 1/2 cup walnut pieces
  • 1/2 cup sugar
  • 1 tablespoon water

Sherry dressing

  • 1 teaspoon Dijon mustard
  • 1/4 cup sherry vinegar
  • 1/3 cup olive oil
  • Coarse salt and freshly ground pepper, to taste

Preparation

For candied walnuts, in small skillet, combine walnuts and sugar; cook over low heat for 3 minutes, stirring constantly. Add water and continue to cook for 3 to 5 minutes until nuts are coated with hardened sugar and golden. Remove from heat and cool on baking sheet.

For dressing, in small bowl, combine Dijon and vinegar. Slowly whisk in olive oil. Season with salt and pepper; set aside. To assemble salad, arrange equal amounts pear, Gorgonzola, and arugula on 4 plates. Spoon dressing over salad; sprinkle with candied walnuts. Season with pepper.