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Flamingo Resort's
Fabulous Pear Salad
Serves 4
8 oz. Mixed Greens
2 oz. Bleu Cheese
1 Whole Orange Sectioned
1 Whole Pear Julienned
4 oz. Candied Walnuts
Poppyseed Dressing
Dressing:
1/2 cup apple cider vinegar
1/4 cup lemon juice
2 oz. brown sugar
3/4 oz. dry mustard
3/4 cup olive oil
1/8 cup poppy seeds
salt & pepper
In a non-aluminum pan, place vinegar, lemon juice, brown sugar, dry mustard and poppy seeds and bring to a boil. After dressing has boiled, remove from heat and whisk in olive oil and season to taste. Best when made 1 day ahead.
Candied Walnuts:
4 oz. walnuts
white sugar
black pepper
1. Preheat oven to 400º
2. Toss walnuts in sugar and pepper to coat. Place on cookie sheet roast for 4 minutes and rotate pan, roast for an additional 4 minutes or until sugar starts to caramelize.
Orange Sections:
1. Cut ends off of orange. Cut skin and white off of orange exposing flesh. Next run a small knife between the flesh and pith and section orange.
Assembly:
1. Heat dressing to 90º
2. Place greens, pear and orange sections in large bowl and toss with warm dressing.
4. Divide onto 4 plates, top with walnuts, and serve immediately.
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