Pear Walnut And Bleu Cheese Salad With Maple Dijon Dressing From Nordstroms Cafe Recipe 485

Steps:

• To Make Candied Walnuts: Melt the butter in a pan Mix in the maple syrup and pepper Add the pecans and toss to coat Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary. To Make either Dressing: Mix all ingredients in bowl using wire whisk. Place greens on individual plates. Sprinkle chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Steps:

• Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
• Trim the stems of the watercress and arugula. Wash and dry the leaves.
• Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

Steps:

• In a salad bowl, lightly toss the greens with the pears.
• In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
• Pour the dressing over the the greens and pears and toss .
• Arrange the salad on six individual salad plates.
• Garnish with the walnuts and bleu cheese.
• Easy!

Steps:

• Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
• To arrange the salads: line plates with salad greens.
• Fan pear slices atop each serving.
• Sprinkle with some blue cheese and candied nuts.
• Drizzle with dressing. Serve extra on the side.
• CANDIED WALNUTS / PECANS.
• Line a baking sheet with foil. Butter or spray with a nonstick oil.
• In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
• Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
• Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
• PEAR NECTAR VINAIGRETTE.
• In a screw top jar, combine:
• white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
• Cover and shake well.
• Store in refrigerator for up to one week.
• Shake before serving.
• Makes about 1°C.

Steps:

• In medium bowl, mix all salad ingredients.
• In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

Steps:

• In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
• Fold in the bleu cheese crumbles and add salt and pepper.
• Refrigerate until ready to use.
• Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
• Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.