Romaine Lettuce With Pears Gorgonzola And Candied Walnuts Recipes

Steps:

• Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper.
• In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.

Steps:

• Line a cookie sheet with parchment paper and butter the paper.
• In a medium skillet combine the walnuts, sugar and butter; cook over medium heat, stirring constantly until the sugar begins to turn golden brown.
• Remove the skillet from the heat and pour mixture into the prepared pan, spreading it evenly with a spatula; cool.This can be done several days before serving the salad. Keep in a covered container.
• In the bowl of a processor, combine the vinegar,honey,mustard and shallot.
• With the machine running,add the olive oil in a thin steady stream for about 1 minute,.
• Just before serving, halve and core the pears, then cut each half into thin strips.
• Combine the lettuce, Gorgonzola cheese, walnuts, red onion slices (if using) and salt and pepper in a large bowl.
• Place the pear slices attractively on top, drizzle with the dressing and serve.

Steps:

• Preheat the oven to 300 degrees F.
• Slice the pears in half lengthwise. Rub each half with a pinch of salt. Put parchment paper on a tray just large enough to hold the pears, and spread the sugar on the paper. There should be a 1/8-inch layer. Put the pear halves cut side down on the sugar and bake for 1 hour. When the pears are cool enough to handle, remove the cores and slice them crosswise into 1/8-inch sections.
• Put the lemon juice in a salad bowl with salt and pepper and mix to dissolve the salt, then whisk in the oil. Arrange the slices of pear 1 pear per plate, in 1 layer in the center of the plate, leaving a 3-inch gap in the center for the watercress and the rocket. Scatter the cheese and then the walnuts over the pears, and then drizzle the honey on top of the walnuts and cheese.
• Put the watercress, rocket, and basil in the salad bowl and toss together. Then place the salad in the center of the pears.
• Garnish with the flowers.

Steps:

• Trim the outer leaves of Romaine lettuce and then cut into 1 inch pieces and wash in cold water. Dry the lettuce well. Dressing Place all ingredients in the blender and combine well before pouring into a bowl. Assemble: Crumble the Gorgonzola cheese, slice the pear into segments and roast the walnut halfs for 5 minutes at 350. Lightly season the Romaine, then pour on the dressing. Lightly mix then place on the salad 3 segments of pear and 3 leaves of Belgium endive. Sprinkle with roasted walnuts, the Gorgonzola cheese and the snipped chives. Finish with at a leaf of celery leaf.