lin_in_seattle
Well-known member
I've made this recipe twice now and it's been very well received. The walnuts are addictive on their own!
WARM PEAR SALAD WITH ORANGE VINAIGRETTE AND SPICED WALNUTS
SERVES 4
2 ripe Anjou or Bartlett pears at room temperature, ripe but not mushy, unpeeled
1 shallot, minced
1 tablespoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons olive oil
8 cups loosely packed, hearty salad greens such as curly endive, watercress, chard, escarole, kale or a mix
1 cup Spiced Walnuts (recipe follows)
1/2 cup crumbled Gorgonzola cheese
Halve the pears and remove the cores and stems. Cut the pear halves lengthwise in 1/4-inch-thick slices, and set aside.
Combine the shallot, orange zest, juice, vinegar, salt and pepper in a small bowl. Whisk in the olive oil until combined.
In a medium saucepan, warm the vinaigrette over medium heat until hot. Add the pear slices, and gently turn the pears until they're completely coated and warm, about 2 minutes.
Put the salad greens in a large bowl. Pour the pears and the vinaigrette over the salad greens, add half of the spiced nuts, and toss gently, trying not to break up the pear slices.
Pile the salad greens onto a deep platter, making sure pear slices are evenly distributed among the greens. Scatter the top of the salad with the spiced walnuts and the cheese. Serve immediately.
SPICED WALNUTS
MAKES ABOUT 1 CUP
1 cup walnut halves
1 tablespoon olive oil
1/4 teaspoon each ground cardamom, cinnamon, cloves, coriander and cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons powdered sugar
Preheat oven to 350 degrees. Grease a baking sheet. Put the walnuts in a mixing bowl. Drizzle with the olive oil, tossing to coat the nuts thoroughly.
Mix the spices and salt, and sprinkle the mixture over the walnuts, tossing again to coat fully. Toss again with the powdered sugar.
Spread the walnut mixture on the greased baking sheet. Bake 10-12 minutes, until crisp and brown, stirring the nuts halfway through the roasting time so they toast evenly. Cool completely before serving.
From the Cafe Flora Cookbook
WARM PEAR SALAD WITH ORANGE VINAIGRETTE AND SPICED WALNUTS
SERVES 4
2 ripe Anjou or Bartlett pears at room temperature, ripe but not mushy, unpeeled
1 shallot, minced
1 tablespoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons olive oil
8 cups loosely packed, hearty salad greens such as curly endive, watercress, chard, escarole, kale or a mix
1 cup Spiced Walnuts (recipe follows)
1/2 cup crumbled Gorgonzola cheese
Halve the pears and remove the cores and stems. Cut the pear halves lengthwise in 1/4-inch-thick slices, and set aside.
Combine the shallot, orange zest, juice, vinegar, salt and pepper in a small bowl. Whisk in the olive oil until combined.
In a medium saucepan, warm the vinaigrette over medium heat until hot. Add the pear slices, and gently turn the pears until they're completely coated and warm, about 2 minutes.
Put the salad greens in a large bowl. Pour the pears and the vinaigrette over the salad greens, add half of the spiced nuts, and toss gently, trying not to break up the pear slices.
Pile the salad greens onto a deep platter, making sure pear slices are evenly distributed among the greens. Scatter the top of the salad with the spiced walnuts and the cheese. Serve immediately.
SPICED WALNUTS
MAKES ABOUT 1 CUP
1 cup walnut halves
1 tablespoon olive oil
1/4 teaspoon each ground cardamom, cinnamon, cloves, coriander and cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons powdered sugar
Preheat oven to 350 degrees. Grease a baking sheet. Put the walnuts in a mixing bowl. Drizzle with the olive oil, tossing to coat the nuts thoroughly.
Mix the spices and salt, and sprinkle the mixture over the walnuts, tossing again to coat fully. Toss again with the powdered sugar.
Spread the walnut mixture on the greased baking sheet. Bake 10-12 minutes, until crisp and brown, stirring the nuts halfway through the roasting time so they toast evenly. Cool completely before serving.
From the Cafe Flora Cookbook