This recipe name is a mouthful but so is this salad. It’s packed with a crazy variety of flavors…salty prosciutto, pungent and creamy gorgonzola, peppery watercress, and sweet spicy walnuts with a hint of bourbon. Why not? This salad is filled with nutrients, is gluten-free, but certainly NOT vegan. It makes a perfectly complete lunch, or a great addition to a warm autumn bisque for dinner.

Spicy Bourbon Candied Walnuts

First we’ll start by making the candied walnuts.

1 1/2 cups chopped walnuts
3 tablespoons bourbon
3 tablespoons honey
1/2 teaspoon salt
1 1/2 teaspoons sugar
Cayenne pepper (optional)

In a small bowl, mix the bourbon, honey, salt, sugar and cayenne pepper, if using.
Stir into the walnuts, making sure all walnuts are well coated. Set aside to let the walnuts soak for at least 20 minutes.

Preheat the oven to 350 degrees. Spread the nuts evenly across a shallow baking sheet, on non-stick foil.

Toast the nuts for 10 minutes, stirring every 2 minutes. Allow the nuts to cool completely.

Dressing
1/4 cup minced red onion
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste

Combine the ingredients above. Regular Balsamic vinegar can be used as well, I just prefer to use White Balsamic to keep the salad from discoloring to brown.

Salad
10 cups baby spinach
3-4 cups Watercress
8 strips prosciutto
1/2 cup Gorgonzola chunks
1/3 cup pomegranate arils
2 firm but ripe pears, cored and thinly sliced

Squeeze some fresh lemon juice on the pear slices to keep them from discoloring. Assemble the above ingredients. Toss with the vinaigrette dressing. Serve.

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Spinach Pear Prosciutto Salad with Gorgonzola & Candied Walnuts

A perfectly complete lunch, or a great addition to a warm autumn bisque for dinner.

Course: lunch or dinner

Servings: 4 people

Author: GalleyPirate

Ingredients

Spicy Bourbon Candied Walnuts

• 1½ cups Shelled walnut halves
• 3 tbsp Bourbon
• 3 tbsp Honey
• ½ tsp Salt
• 1½ tsp Sugar
• Cracked black pepper or cayenne to taste

Dressing

• ¼ cup Red onion, minced
• 3 tbsp White Balsamic vinegar Regular Balsamic vinegar can be used as well.
• 1 tbsp Dijon mustard
• ¼ cup EVOO
• Salt & pepper to taste

Salad

• 10 cups Baby spinach
• 3-4 cups Watercress
• 8 Strips of prosciutto
• ½ cup Gorgonzola, chunked
• ⅓ cup Pomegranate arils
• 2 Pears, firm-ripe, cored and thinly sliced

Instructions

Spicy Bourbon Candied Walnuts

• Place the walnut halves in a bowl. In a small bowl, mix the bourbon, honey, salt, sugar and cayenne pepper, if using. Stir into the walnuts, making sure all walnuts are coated. Set aside to let the walnuts soak for at least 20 minutes.
• Preheat the oven to 350º. Spread the nuts evenly across a shallow baking sheet, on non-stick foil. Toast the nuts for 10 minutes, stirring every 2-3 minutes. Allow the nuts to cool completely.

Dressing

• Mince the red onion and combine the ingredients above. Regular Balsamic vinegar can be used as well, I just prefer to use White Balsamic to keep the salad from discoloring to brown.

Salad

• Squeeze some fresh lemon juice on the pear slices to keep them from discoloring. Assemble the above ingredients. Toss with the vinaigrette dressing. Serve.

Notes