Make enough spiced walnuts for another day, another salad! They are easy to make and a happy garnish for either salad or roasted butternut squash.
1 shallot minced
1 tablespoon orange zest
2 tablespoons orange juice
2 tablespoons white wine vinegar
½ teaspoon sea salt
¼ teaspoon black pepper
4 tablespoons extra virgin olive oil
1 ripe Anjou or Bartlett pear, ripe but firm
8 cups salad greens, a mix
1 cup spiced walnuts
½ cup Gorgonzola
Spiced Walnuts
1 tablespoon butter
2 cups walnuts
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon cayenne (or less)
In a skillet, heat the butter over moderate heat. Add the walnuts, tossing to coat.
Add the sugar, salt, and cayenne, and cook, stirring constantly for 8 minutes or until walnuts are well coated and sugar has caramelized.
Don't walk away, the butter burns easily on high heat.
Spread walnuts out on a non-stick pan to cool.
Whisk the vinaigrette ingredients together. In a medium size saucepan, warm the vinaigrette until hot.
In the meantime, halve the pears, remove the cores and stems. Cut in half lengthwise and then into ¼ inch slices.
Heat the pear slices in the dressing. Gently turn the pears until they are completely coated and warm, about 2 minutes.
Serve immediately.
Place salad greens in a large bowl. Gently toss with the pears and vinaigrette.
Add half of the walnuts, toss again.
Use tongs to place a serving of salad on a plate, add some walnuts and sprinkle with the cheese.