Friday, June 6, 2014
Spinach and Grilled Pear Salad with Spiced Glazed Walnuts and Dried Cherries tossed in Golden Balsamic and Honey – Mustard Vinaigrette
Dried Cherries (dried cranberries can be substituted).
Golden Balsamic and Honey – Mustard Vinaigrette
1/4 c. (2 oz.)Golden Balsamic Vinegar
1/2 shallot, chopped fine (1 tbs.)
1 heaping tsp. Dijon mustard
2 tsp. salt
2 heaping tsp. honey
1 ¾ c. Olive Oil
In a blender mix vinegar, shallot, mustard, honey and salt on low speed for 1 minute. Slowly drizzle in the olive oil. Resulting dressing should be nice and creamy.
Will last in your fridge for 4 to 6 days.
Spiced Glazed Walnuts
2 c. raw walnuts (halves or broken pieces) 5 to 6 oz.
2 tbs. granulated sugar
1/2 tsp. Kosher salt
1/8 tsp. paprika
1/8 tsp. cayenne
4 c. boiling water for walnuts
Boil the walnuts for 2 minutes and drain. Mix the dry ingredients in a bowl. Toss the still hot walnuts until coated with sugar, salt and spices. Bake in a preheated 350-degree oven, on a non-stick cookie sheet sprayed with vegetable oil for 10 - 12 minutes. Do not let the walnuts brown too much, or they will become bitter. Cool before using. Will keep for several days in an air-tight container (if they don’t get consumed first).
Grilled Pears for 4 to 6 salads
2 firm pears (Anjou or Bosc) cored with string removed.
Heat BBQ to high. Slice pears length-wise at the last minute so they won’t brown (4 to 5 slices per half). Spray with vegie spray Grill for 1 to 2 minutes per side to get nice grill marks. Cool
You can also broil them quickly in your oven for a few minutes to lightly brown both sides. Both methods keeps the pears from turning brown so you can do this step ahead.
16 to 20 slices
Cleaned baby spinach (1 good handful per salad).
Sun Dried Cherries (about 1 tbs. per salad)
Toss salad in enough vinaigrette so leaves are coated but not soggy.
Arrange on plates and garnish with pears, walnuts and dried cherries.