Spinach Pear Prosciutto Salad with Gorgonzola & Candied Walnuts
A perfectly complete lunch, or a great addition to a warm autumn bisque for dinner.
Servings: 4 people
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
