Blue Cheese Candied Walnut And Citrus Orzo Salad Recipes

Steps:

• Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts., In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Steps:

• Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
• Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
• Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Steps:

• In a large saucepan, bring 1 quart of water to a boil.
• Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
• Stir in the butter, Parmesan and blue cheeses and walnuts.
• Serve immediately.
• * Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

Steps:

• In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.