Constant Growing Amazement Cooks!

Tuesday, November 29, 2016

Pear, Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Norstrom's Cafe

I love, love, love this salad from Nordstrom's Grill.  I got this recipe from Creative Culinary- and she added a maple twist- but for Bon Appetit last night, I used the regular Nordstrom's dressing.  Instead of candying my own nuts, I bought them already done.


Pear, Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Nordstrom’s Café
 from Creativeculinary.com (picture credit also)
Ingredients
 
    For the Maple Candied Walnuts or Pecans:
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • pepper to taste
  • 1/2 cup pecan or walnut halves

  • For Maple Dijon Vinaigrette:
  • 3/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1/4 cup maple syrup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp garlic, minced
  • pepper to taste

  • For Nordstrom's Champagne Vinaigrette:
  • 1 tablespoon chopped shallot
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1/2 cup Champagne wine vinegar (I used Golden wine vinegar because I had it)
  • 1 1/2 cups salad oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper

  • For the Salad:
  • mixed greens, 4-6 cups
  • 2 pears, chopped (toss with some lemon juice to keep them from discoloring if necessary)
  • 1/4 cup thinly sliced red onion rings, halved
  • 1/3 cup crumbled Blue Cheese (or Gorgonzola)
  • 2/3 cup Maple Candied Walnuts or Pecans (in a pinch or watching sugar intake, just toast some nuts), roughly chopped
  • Pear slices for garnish
Instructions
    To Make Candied Walnuts:
  1. Melt the butter in a pan
  2. Mix in the maple syrup and pepper
  3. Add the pecans and toss to coat
  4. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn.
  5. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
  6. To Make Either Dressing:
  7. Mix all ingredients in bowl using wire whisk.
  8. To Plate the Salad:
  9. Place greens on individual plates. Sprinkle chopped pears, nuts and cheese on top of salad greens.Garnish with pear slices and drizzle dressing over salad.

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