Pear, Blue Cheese, Walnut and Bacon Salad |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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A fresh change of taste. The amount of servings depends on the additions and naturally, whether it's served as a side or main meal. Ingredients:
4 tablespoons olive oil |
1 tablespoon fresh limes or 1 tablespoon lemon juice |
1 teaspoon white wine vinegar |
1 1/4 teaspoons dijon mustard or 1 1/4 teaspoons whole grain prepared mustard |
1/4-1/2 teaspoon maple syrup or 1/4-1/2 teaspoon honey |
2 teaspoons finely minced green onions |
salt and pepper |
1 cup walnut halves |
1/2 teaspoon butter |
1 teaspoon maple syrup or 1 teaspoon honey |
1 dash cayenne or 1 dash hot smoked paprika |
1/2 lb arugula, mesclun, romaine, mache, spinach (whatever may be your preference) |
3 firm bartlett pears, washed, cored and sliced into very thin wedges (skin remaining) |
4 ounces blue cheese, crumbled (gorgonzola, stilton, etc.) |
2 slices bacon, cooked until crisp and well drained |
1/2-1 lb cooked sliced chicken (optional) |
Directions:
1. Whisk together all vinaigrette ingredients until well blended; set aside.
2. In a small frying pan set on a medium heat, melt the butter, stir in the maple syrup or honey and then stir in the walnuts. Continue to heat the walnuts, stirring continuously, for approximately 2-3 minutes or until they are fragrant, caramelized and lightly browned. Remove from the heat; set aside.
3. Place the greens in a large salad bowl or, if individual servings are preferred, distribute them equally among 6 salad plates. Sprinkle over the pears, blue cheese and walnuts. Place over chicken then drizzle with dressing and toss.
4. Note: I find having the chicken warmed is superior to cold chicken.
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