Chicory Salad With Pear Toasted Walnut And Maple Vinaigrette Recipes

Steps:

• Preheat oven to 350°F.
• Coarsely chop walnuts and spread on a baking sheet.
• Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
• To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
• Core and slice pear.
• Place chicory and pear in a large salad bowl.
• Toss with vinaigrette until leaves are shiny.
• Scatter with walnuts and serve right away.

Steps:

• Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
• Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
• Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
• Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
• Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Steps:

• In the container of an electric blender, combine vinegar, water, shallot, sugar, salt, garlic powder, and pepper.
• Process to combine well.
• With blender running, slowly drizzle in walnut oil until well combined.
• Add walnuts and parsley, and pulse to combine.

Steps:

• combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil.
• Set aside until ready to use.
• Whisk the vinaigrette before pouring some over each salad.