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Steve2 in LA

One of my fav's, REC: Arugula, Pear, Walnut & Gorgonzola Salad


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Joined: Feb 7, 2006

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Posted to Thread #5437 at 8:43 pm on Jan 23, 2007

Arugula, Pear, Walnut & Gorgonzola Salad

8 Loose cups FRESH-YOUNG ARUGULA, washed
2 BOSC PEARS, peeled, cored, sliced thinly
¾ cup crumbled GORGONZOLA CHEESE
½ cup diced GREEN ONIONS or CHIVES
1 cup TOASTED WALNUTS
Balsamic-Shallot Vinaigrette (see below)

To begin, place the walnuts on a flat pan in a 300° oven for 15-20 minutes until they start to darken and become fragrant. Remove and cool completely. (They'll be soft-ish when they come out of the oven but not to worry, they'll crisp up as they cool.)

Put the arugula in a deep bowl, top with the sliced pears (by the way, if you want to prep these ingredients before assembling, slice the pears, put 'em in a zip-lock or Tupperware container and squeeze a little lemon juice over them so they don't turn brown)green onions or chives, gorgonzola and walnuts. Sprinkle a little salt and fresh pepper over this, add enough dressing to moisten, toss and serve. Voila!

Balsamic-Shallot Vinaigrette

1 tsp DIJON MUSTARD
¼ teaspoon SALT
½ tsp FRESHLY GROUND BLACK PEPPER
4 tsp RED WINE VINEGAR
2 tsp BALSAMIC VINEGAR (I like a Fig or Currant infused Balsamic)
1 Tbsp VEGETABLE OIL
1 Tbsp WALNUT OIL* ¼ cup EXTRA VIRGIN OLIVE OIL
1 SHALLOT, very finely minced

*(If you don’t have access to Walnut Oil, substitute a tablespoon of vegetable oil although arugula really benefits from the flavor of nut-oils)

Put the mustard salt, black pepper and all the vinegar in a container, stir well to dissolve the salt. Add the oils and whisk until well combined and emulsified. Stir in the minced shallot, taste and adjust seasonings. This makes about 6 tablespoons of vinaigrette, enough to dress 10-12 cups of salad greens.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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