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
1. Make the Champagne Vinaigrette by whisking in a medium bowl:
- 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)
Makes 2 cups dressing
2. Make 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.
3. 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.
