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.
- Cook Time
- Prep Time
- Serves 4.Servings
- 2 Bartlett pears, cored and cut into 8 thick slices
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup baby arugula
- Freshly ground pepper, to season
- 1/2 cup walnut pieces
- 1/2 cup sugar
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1/4 cup sherry vinegar
- 1/3 cup olive oil
- Coarse salt and freshly ground pepper, to taste
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.
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