Lamb

Roasted Pear Salad with Candied Walnuts

image :  Roasted Pear Salad with Candied Walnuts

Ingredients

  • Candied Walnuts

  • 1 small egg white
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1 cup walnuts
  • Vinaigrette

  • 3 tablespoons finely chopped shallots
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • salt and cracked black pepper to taste
  • Salad

  • 3 medium firm ripe pears, peeled
  • olive for drizzling, plus 1 tablespoons oil, extra
  • salt and cracked black pepper to taste
  • 6 cups mixed baby lettuce leaves
  • 4 oz (125g) creamy blue cheese, chopped


Directions

To make the candied walnuts, preheat the oven to 375?F (190?C). Line a baking sheet with parchment paper. Whisk the egg white, cinnamon and sugar in medium bowl. Add the walnuts and stir to coat. Spread nut mixture on parchment paper-lined baking sheet. Cook in preheated oven for about 20 minutes, stirring occasionally, or until walnuts are golden. Mixture will become crisp as it cools. Chop or break apart cool mixture.

To make the vinaigrette, combine all the ingredients in a jar and shake well.

To make the salad, line a baking sheet with parchment paper. Preheat the oven to 400?(200?C). Cut the pears lengthwise into quarters and remove the cores. Cut each quarter in half. Place pears in a single layer on the prepared baking sheet, drizzle with a little oil and sprinkle with salt and pepper. Bake in the preheated oven for about 20 minutes, turning once during cooking, or until tender.

Arrange the salad leaves, pears, candied walnut and cheese on individual serving plates or in a large serving bowl. Drizzle with the vinaigrette and serve.

Serves 6.