My first request for a recipe from my niece Kelly in Iowa. This salad recipe is pretty and tasty. Great for the Holidays. I got it from my good friend Rose.
6 c. mixed baby salad greens and Romaine mix, washed & and chilled
1 c. caramelized walnuts (recipe follows)
1 c. crumbled blue cheese
2 ripe pears, cut in 1/4 inch dice (I use red pears)
1 c. thin strips of red bell pepper
1/2 c. Champagne Vinaigrette (recipe follows)
Pear slices and julienne red peppers, for garnish
Champagne Vinaigrette:
1 T. chopped shallot
1 T. Dijon Mustard
2 T. sugar
1 t. minced garlic
1/2 c. Champagne Wine Vinegar
1 1/2 c. salad oil
3/4 t. salt
1/2 t. white pepper (I don't like the taste of white pepper so I just use black)
Caramelized Walnuts:
1/2 pound whole walnuts,
about 1 3/4 cup
1 egg white
1/3 c. sugar
- Preheat the oven to 350 degrees. Mix walnuts, egg white and sugar together in a medium bowl. Place on a cookie sheet and bake at 350 for 15-20 minutes. Stir often.
- Let cool and break in to pieces.
- Assemble salad by tossing chilled greens, walnuts, blue cheese, diced pears, and red pepper in a large bowl. Garnish with julienne red pepper and pear slices. Add dressing to taste and toss.
