"Hunger is the best sauce in the world."--Cervantes

Estella Schaeffer's Pear Salad with Candied Walnuts and Gorgonzola Cheese Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Estella Schaeffer's Pear Salad with Candied Walnuts and Gorgonzola Cheese, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Durtschi
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lg. Pkg. Spring Salad Mix
2-3 Fresh Pears
Pear Vinaigrette (recipe below)
4 Oz. Gorgonzola Cheese, crumbled
Candied Walnuts (recipe below)
Candied Walnuts:
1/4 Cup Powdered Sugar
1/8 Tsp. Salt
4 Oz. Walnuts, roughly chopped
Pear Vinaigrette:
1 (15oz.) Can Pears Halves, drained
3/4 Cup Vinegar
3/4 Cup Onion, chopped
5 Tbsp. Sugar
1-1/2 Tbsp. Fresh Rosemary, minced
3/4 Tsp. Freshly Ground Pepper
1-1/2 Tbsp. Dijon Mustard
1-1/2 Tsp. Salt
1 to 1-1/2 Cups Vegetable Oil

Directions:
Directions:
Candied Walnuts:
Preheat oven to 350. In a medium sized bowl, mix sugar and salt. Bring a small saucepan of water to boil. Add walnuts and blanch them for 3 minutes. Drain well and then immediately roll the nuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Spread walnuts on a baking sheet and bake, stirring occasionally, until they are a deep golden brown and almost crispy, about 20 minutes. Watch carefully because the sugar can burn easily. If they are a bit sticky when taken out, cooling the nuts will make them crisp. It's easy to double or triple this recipe and freeze the candied nuts for later use.
Pear Vinaigrette:
Combine pear, vinegar, onion, sugar, rosemary, and pepper in a saucepan and bring to a simmer. Reduce heat to low, cover and simmer about 5 minutes. Remove from heat and transfer to a blender. Add the mustard and salt; and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. This recipe can be doubled or more and frozen for later use.
FOR SALAD: Place salad mix in a large bowl and add desired amount of vinaigrette; stir to coat salad. Add desired amount of sliced pears and stir. Serve salad on plates and sprinkle with Gorgonzola cheese and walnuts.

Personal Notes:
Personal Notes:
This was a hit at the Family Awards Dinner in 2007. Variation on this recipe: Use fresh, ripe peaches or nectarines instead of the pears and use a creamy, poppy-seed dressing (like Briannes) that you buy at the store. Top with gorgonzola cheese and walnuts just as you would with other recipe.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

296W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!