buonappetito
Well-known member
Bibb Lettuce Salad with Pears and Blue Cheese
Serves 6
1 cup pecan halves
1 tablespoon light corn syrup
1 tablespoon honey
4 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces
6 tablespoons Walnut and Late Harvest Riesling Dressing
Salt and freshly ground pepper
3 ounces blue cheese, such as Maytag, crumbled
2 ripe Anjou pears, peeled, cored, and cut into matchstick-size pieces
Position a rack in the center of the oven and preheat to 350 degrees F.
Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely.
Toss the lettuce with the dressing in a large bowl and season to taste with salt and pepper. Divide among 6 plates. Sprinkle equal amounts of the cheese, pears, and nuts over the top of each salad. Serve immediately.
Walnut and Late Harvest Riesling Vinaigrette
Makes 1 1/2 cups
This slightly sweet salad dressing allows me to indulge in two of my favorite ingredients, walnut mustard and late harvest Riesling vinegar. Even with Dijon mustard and any fruit-flavored vinegar, you'll get a great vinaigrette.
1 tablespoon of mayonnaise
2 tablespoons Laurent de Clos Walnut Mustard or Dijon mustard
1 garlic clove
1/4 cup Cuisine Perel Late Harvest Riesling Vinegar (or any light fruity vinegar)
1 cup extra-virgin olive oil
Salt and freshly ground pepper
Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)
The ingredients listed on the Cuisine Perel label are: white wine vinegar, white grape juice, and cider vinegar
Serves 6
1 cup pecan halves
1 tablespoon light corn syrup
1 tablespoon honey
4 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces
6 tablespoons Walnut and Late Harvest Riesling Dressing
Salt and freshly ground pepper
3 ounces blue cheese, such as Maytag, crumbled
2 ripe Anjou pears, peeled, cored, and cut into matchstick-size pieces
Position a rack in the center of the oven and preheat to 350 degrees F.
Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely.
Toss the lettuce with the dressing in a large bowl and season to taste with salt and pepper. Divide among 6 plates. Sprinkle equal amounts of the cheese, pears, and nuts over the top of each salad. Serve immediately.
Walnut and Late Harvest Riesling Vinaigrette
Makes 1 1/2 cups
This slightly sweet salad dressing allows me to indulge in two of my favorite ingredients, walnut mustard and late harvest Riesling vinegar. Even with Dijon mustard and any fruit-flavored vinegar, you'll get a great vinaigrette.
1 tablespoon of mayonnaise
2 tablespoons Laurent de Clos Walnut Mustard or Dijon mustard
1 garlic clove
1/4 cup Cuisine Perel Late Harvest Riesling Vinegar (or any light fruity vinegar)
1 cup extra-virgin olive oil
Salt and freshly ground pepper
Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)
The ingredients listed on the Cuisine Perel label are: white wine vinegar, white grape juice, and cider vinegar
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