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| INGREDIENTS |
|
4
SERVINGS |
| 6
ozs. |
petite
lettuces or Mesculin salad mix |
| as
needed |
chardonnay
vinaigrette
(Kitchen Basics) |
| 8
each |
baby
red pear tomatoes or Bryan tomatoes, cut in half |
| 1
each |
fresh
pear, peeled, julienne cut (thin strips) |
| 1/4
cup |
candied
pecans or walnuts |
| 1/4
cup |
crumbled
bleu cheese |
| to
season |
salt |
| to
season |
fresh ground black pepper
|
| Candied
Walnuts or Pecans: (Kitchen Basics) |
| 2
tsp. |
|
honey |
| 2
tsp. |
granulated
sugar |
| 1/2
cup |
walnut
halves |
| pinch |
salt
|
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| METHOD |
| 1. |
Preheat
oven to 350 degrees F. Combine honey and sugar. Add walnut or
peacn halves and stir until well coated. Using a slotted spoon,
transfer glazed walnuts to a baking sheet lined with parchment
paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.
|
| 2. |
Prepare
Chardonnay Vinaigrette per recipe, reserve. Place petite lettuces
and pears in a large salad bowl. Add enough Chardonnay Vinaigrette
to coat lettuces. Season with salt and pepper. Portion dressed
greens and pears onto chilled salad plates. Top with bleu cheese.
Garnish with baby red pear tomato halves and candied walnuts. |
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Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry
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