Monday, July 30, 2012

Sweet, Salt and Tang Salad

This week, I'm serving up a bit more of a traditional salad.  We eat A LOT of salad in our house and so it's always nice to find new combinations of flavors and ingredients to keep the rotation fresh.  This week's salad has sweet pear, salty blue cheese, and tangy lemon vinaigrette topped with a surprise sweet caramelized walnut.  It couldn't be much easier to make, but definitely elevates your daily salad a notch or two.  

You will need:

  • olive oil
  • lemon
  • pear
  • blue cheese crumbles
  • walnuts
  • salad greens
  • (not pictured) butter and brown sugar

Wash and place salad greens in bowl.

Mix in blue cheese crumbles.

Slice pear into thin slices.

Place in bowl with greens and cheese.  If you are plating individual salads, you could arrange pear slices on top of greens afterwards.  Set aside.

To make the lemon vinaigrette:
Mix 1 1/2 tablespoons fresh lemon juice with 4 1/2 tablespoons olive oil.
Set aside.

To make the caramelized walnuts, you will need:
  • 1 tablespoon salted butter
  • 1 cup chopped walnuts
  • 1/4 cup brown sugar

Place all ingredients into a skillet and heat over medium-high heat.

Stir occassionally to ensure all walnuts are coated.

When butter and sugar have melted and coated the walnuts, spread them on a sheet of waxed paper to cool (and try not to eat them all!).

When walnuts have cooled, toss with remainder of salad and dressing.  Alternatively, you can toss salad greens, blue cheese and dressing only.  Then, plate the salad and garnish with the pear and walnuts.

Enjoy surprising your friends and family with this unassuming yet plethora-of-tastes salad.

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