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Candied walnuts: 1 cup walnut halves 2 tablespoons light corn syrup 1/4 teaspoon salt Pinch of cayenne Glazed pears: 3 tablespoons butter 2 pears, thinly sliced 1 tablespoon sherry 2 tablespoons light brown sugar Sherry Dijon dressing: 1 tablespoon Dijon mustard 1 tablespoon sherry 1 tablespoon lemon juice, fresh 1 tablespoon sugar 2 teaspoon parsley, chopped 6 tablespoons extra virgin olive oil Salad: 8 cups mixed greens (about 3/4 pound) 1/2 cup crumbled blue cheese Candied walnuts: Preheat oven to 325 degrees. Spread nuts in shallow pan. Drizzle corn syrup over nuts, and sprinkle with salt and cayenne. Bake, stirring frequently, about 10 minutes until nuts are glazed and lightly brown. Set aside. Glazed pears: Heat butter in large saute pan over medium-high heat until bubbling subsides, then add pears and sherry. Cook pears, turning gently to brown lightly on both sides, about 5 minutes. Sprinkle brown sugar over pears and toss gently to coat. Remove from heat and set aside. Sherry Dijon dressing: In mixing bowl, combine mustard, sherry, lemon juice, sugar, and parsley. Slowly drizzle in olive oil, whisking briskly. Whisk again right before serving. Salad: Measure out 2 tablespoons dressing and set aside. Toss greens with 1/2 cup dressing and divide among 4 salad plates. Top with pears, walnuts, and blue cheese. Drizzle reserved 1 1/2 teaspoons dressing over each salad. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |