poached pear and candied walnut salad

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.