Walnut Vinaigrette

  • 1/2 cup toasted walnuts puréed
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 ounce lemon juice, freshly squeezed
  • 1 ounce of champagne vinegar
  • 4 ounces walnut oil
  • Salt & pepper to taste

Balsamic Glaze

  • 1 cup balsamic vinegar

Method

In a non-reactive pot bring vinegar to a boil. Simmer and reduce till thick, like maple syrup (approximately 1/4 cup). Chill and reserve.

The Salad

  • 1 pound of mesclun greens
  • 6 ounces of Roquefort cheese
  • 4 each Bosc, Comice or Bartlett pears – cored and cut into 1/4 inch wedges
  • 4 tablespoons powdered sugar
  • 1 cup pomegranate seeds from three whole pomegranates
  • 1/2 cup walnuts, toasted

Method

Sift 1/2 of powdered sugar on rimmed baking pan to coat evenly, lay wedges of pear on pan and sift the remaining sugar on top of pears. Bake at 550 degrees F until the sugar on the pan caramelizes (dark golden brown) and the pears are cooked.

In a large bowl toss mesclun greens with vinaigrette; divide between eight chilled plates and top with roasted pears, pomegranate seeds, walnuts and Roquefort cheese. Drizzle with the balsamic glaze. Serve immediately.

Serves eight.

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