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Pear, Gorgonzola and Candied Walnut Salad

November 3, 2008

Sorry I’ve been a little spotty with the posting.  I’m back and ready to go with a few new recipes this week.  First up is a salad I made this weekend for a potluck.  The real key to this recipe is the candied walnuts.  You could add these to any type of salad and make it special.  I paired it with a honey balsamic dressing, fresh pear and gorgonzola.  This serves 4-6 as a side dish or 2-3 as a meal.


1 bag mixed salad greens

1 Bartlett pear (I used a Bartlett), cut into bite-size pieces (if not serving immediately, sprinkle lemon juice over pear to prevent browning)

1/2 c crumbled gorgonzola cheese

1 c candied walnuts (recipe below)


3 T olive oil

2 T balsamic vinegar

1 T honey

salt and pepper to taste


Combine all dressing ingredients in a jar and shake to mix.  Wash and dry greens and top with pear, gorgonzola and candied walnuts.  Right before serving, toss with dressing.

Candied Walnuts:

1 C walnuts (about 3 1/2 ounces)

2 T light corn syrup

1 T sugar

1/2 t salt

1/4 t ground black pepper

Generous pinch of cayenne pepper


Preheat oven to 325 degrees.  Coat non-stick baking dish with cooking spray.  In a small bowl, combine walnuts and remaining ingredients.  Bake for 15 minutes, stirring occasionally to break up clumps, until sugar is dissolved and mixture is bubbly.  Let cool on baking sheet and break into chunks.  These can be stored for up to 3 days.

One Comment leave one →
  1. Haley permalink
    November 4, 2008 11:45 am

    This was easily one of the best salads I’d ever eaten, but I was also three jars of wine in when I ate it, so take that into consideration.

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