Endive, Pear, Candied Walnuts & Gorgonzola Salad
serves 41 cup walnut halves
1/4 cup granulated sugar
1 tablespoon unsalted butter
1 teaspoon cinnamon
1/2 teaspoon coriander
1/4 teaspoon pepper
3 heads Belgian endive, sliced lengthwise, then crosswise into 1/2 inch slices
2 cups frisee
2 Bartlett or Anjou pear, just ripened, peeled, cored, and chopped or thinly sliced
1/4 cup crumbled gorgonzola cheese
dressing
2 tablespoons olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste
Heat a saucepan over medium heat.
Add walnuts, sugar, butter, cinnamon, coriander, and pepper.
Saute 5 minutes or until the sugar has melted and nuts are coated.
Immediately pour nuts onto a sheet of parchment paper and separate the nuts.
Let cool 5-6 minutes.
Combine remaining salad ingredients, add candied nuts, and gently toss.
Whisk together dressing ingredients.
Add dressing to salad, toss, and serve.
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