Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear
Antony Worrall Thompson from Food and Drink

Fruit, Vegetables & Salads Serves 4
Preparation Time 10 to 30 mins
Cooking Time 10 to 30 mins


115g/4oz granulated sugar
120ml/4fl oz orange juice
115g/4oz walnut halves
2.5g/ 1/2 tsp salt
2.5g/ 1/2 tsp cayenne pepper
2 tbsp walnut oil
2 tbsp extra virgin olive oil
10g / 2 tsp Dijon mustard
2 tbsp white wine vinegar
1 radicchio, split into separate leaves
55g/2oz wild rocket
2 heads chicory, split into separate leaves
2 conference pears
175g / 6 oz gorgonzola

Place the sugar and the orange juice in a saucepan and stir over a
low heat until the sugar has dissolved. Bring to the boil and keep
boiling until the syrup has reached a golden brown colour. Take off the
heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a
non-stick baking sheet using two warm wet spoons to prevent sticking.
Allow to cool completely.
In a small bowl whisk together the walnut oil, olive oil, mustard and
vinegar. Season with salt and pepper.
In a large bowl toss together the rocket, radicchio and chicory with
most of the dressing, reserving 2 tbsp.
Cut the pears into quarters, core, cut into thin slices and toss with
the remaining dressing.
Arrange the salad leaves on a large serving dish, scatter over the
pears and walnuts and crumble over the gorgonzola. Serve immediately.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/