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poached pear  and candied walnut salad

1/25/2017

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Picture

This salad is delicious and looks elegant.  It appears that it would be
​would be a lot of work.

​What makes it nice is you can do the first three steps ahead 
​of time and just assemble it before serving.

Makes 4 servings

CANDIED WALNUTS
  •  1 cup walnut halves
  • 1/4 cup plus 2 tablespoons powdered sugar
  • Oil for deep frying
  • 1/4 teaspoon salt or to taste
* Place walnuts in sauce pan, add water just to cover nuts and simmer over medium
   heat until slightly softened, about 5 minutes.
* Drain and transfer to paper towels to dry.
* Combine nuts and powdered sugar.
* Heat 2 tablespoons oil to 350 degrees in a heavy saucepan.
* Fry walnuts in batches until browned and crisp, 1 to 2 minutes.
* Transfer walnuts with slotted spoon to a ​baking sheet to cool. Salt slightly.
* Store unused nuts in an air-tight container.
POACHED PEAR
  • 1 cup sugar
  • Juice from 1/2 lemon
  • 1 cup water
  • 1 pear, peeled, cored and cut in half
* 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.
BALSAMIC VINAIGRETTE
  • 3/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1/4 cup balsamic vinegar
  • Salt and pepper 
  • Pinch sugar
  • 1 Roma tomato, diced small
  • 1/4 cup thinly sliced basil leaves
* Warm 1 tablespoon oil in skillet over low heat and saute garlic and shallot until
   translucent, about 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.
 ASSEMBLY
  • 1 (6-to -8-ounce mixed greens or make your own green salad if you prefer.
  • 1/2 cup candied walnuts
  • 2 tomatoes cut in wedges
  • 6 ounces Gorgonzola cheese, crumbled
*  Toss greens with Balsamic Vinaigrette.
*  Divide salad among 4 plates and top with slices of Poached Pears, Candied  Walnuts,       tomato and Gorgonzola cheese.
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  • About Master Gardeners
    • National Mission Statement
    • UAEX - Univ of AR Extension Service >
      • Baxter County Extension Office
      • The UA Cooperative Extension Service
      • UAEX Master Gardener Program
    • Baxter County Gov't >
      • County Extension Council
      • County Extension Service
    • Our Structure, Rules & Guidelines >
      • 2023 Organization Chart
      • Bylaws
      • Standing Rules
      • Duties, Projects & Events
      • New Member Orientation
      • Continuing Education & Training
      • Member Status
      • Frequently Asked Questions
  • Events & Outreach
    • Calendar of Events
    • Join Us At Our Meeting
    • Radio Program
    • Annual Plant Sale
    • Spring Seminar
    • Farmers Market
    • Fair Horticulture Room
    • Public Education Booths
    • Hatchery Outdoor Adventure
    • Scholarship
  • Garden Projects
    • Fairgrounds Garden
    • Bull Shoals
    • Clysta Willett
    • Cooper Park
    • Fish Hatchery
    • Extension Office
    • Memorial Gardens
    • Library Pollinator Garden
  • Gardening Tips
    • NATIVE PLANTS
    • Seminar 2025
    • Bringing Nature into your Garden >
      • Native Plant Finder (research by Doug Tallamy, PhD)
      • Creating a Landscape With Native Plants
      • Native Drought-Tolerant Plants
      • Well-Behaved Natives
      • Native Alternatives to Invasive Plants
      • Invasive Non-Natives
    • Seminar Horticulture Table
    • DIY Projects
    • Miscellaneous Gardening Projects
  • Members Only
    • Enter Your Hours
    • MG Roster
    • Forms