Menu Enter a recipe name, ingredient, keyword...

Salad With Candied Walnuts And Poached Pears


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 cup walnut halves
  • 1/4 cup powdered sugar plus
  • 2 tablespoons powdered sugar
  • Oil for deep frying
  • 1/4 teaspoon salt or to taste
  • 1 cup sugar
  • Juice from 1/2 lemon
  • 1 cup water
  • 1 pear peeled, cored, and cut in half
  • 3/4 cup olive oil plus
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1/4 cup balsamic vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pinch sugar
  • 1 Roma tomato diced small
  • 1/4 cup thinly-sliced basil leaves
  • 1 bag mixed greens - (6 to 8 oz)
  • 1/2 cup Candied Walnuts
  • 2 tomatoes cut in wedges
  • 6 ounces Gorgonzola cheese crumbled


Servings 4


Step 1

For the Candied Walnuts: Place walnuts in saucepan, add water to cover nuts and simmer over medium heat until slightly softened, 5 minutes. Drain nuts and transfer to paper towels to dry. Combine nuts and powdered sugar.

Heat 2 inches oil to 350 degrees in heavy saucepan. Fry walnuts in batches until browned and crisp, 1 to 2 minutes. Transfer walnuts with slotted spoon to baking sheet to cool. Salt lightly. Store unused nuts in air-tight container. (Makes 1 cup)

For the Poached Pear: Combine sugar, lemon juice and water and boil over high heat until sugar dissolves, 2 minutes. Add pear halves and cook over low heat, covered, until tender, about 20 minutes. Cool, then remove pear with slotted spoon and cut into 1/4-inch-thick slices.

For the Balsamic Vinaigrette: Warm 1 tablespoon oil in large skillet over low heat and saute garlic and shallot until translucent, 4 minutes. Combine garlic and shallot with balsamic vinegar in glass bowl. Slowly whisk in 3/4 cup oil. Season with salt and pepper to taste; add sugar to balance flavor. Gently stir in tomato and basil. (Makes 3/4 cup)

For Assembly: Toss greens with Balsamic Vinaigrette. Divide salad among 4 plates and top with slices of Poached Pear, Candied Walnuts, tomato wedges and Gorgonzola cheese.

This recipe yields 4 servings.

Each serving: 973 calories; 755 mg sodium; 32 mg cholesterol; 69 grams fat; 82 grams carbohydrates; 13 grams protein; 2.12 gram fiber.

You'll also love

Review this recipe

Celery Root, Carrot And Pear Remoulade Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar