Poached Pears and Bleu Cheese Salad with Candied Walnuts

Hey guys!

Last night I made a wonderful dinner featuring all local and in-season produce. I made  a risotto with butternut squash and chorizo, and a wonderful salad with pears poached in white wine, bleu cheese crumbles, and homemade candied walnuts.

The Salad
(makes 2 servings)

• poached pears (recipe below)
• 1/4 cup bleu cheese crumbles
• 1/4 cup candied walnuts, chopped (recipe below)
• mixed greens (I used 1/2 arugula and 1/2 spinach)
• 1 tbsp balsamic vinegar

This makes two side salads. Take two salad plates and first place a handful of greens on each. Next, sprinkle with the bleu cheese and candied walnuts. Carefully remove the pears from the liquid and arrange on the plate however you find the most aesthetically pleasing. Whisk the balsamic vinegar into the remaining white wine and honey mixture. Drizzle the dressing over salad and enjoy!

Poached Pears 
(makes 2 servings)

• 1 organic pear, peeled, seeded, and sliced into 8 slivers (like an apple)
• 1/2 cup white wine (I used pinot grigio because that is what I was going to drink with my meal)
• 3 tbsp local honey
• 1 tbsp organic balsamic vinegar 

Preheat oven to 400F. 

In a small bowl, whisk together the white wine and honey. Toss the pears in mixture and let sit for at least five minutes. Place pears and sauce into a small baking dish. Bake for about 10 minutes. Set aside until needed for salad assembly.

Candied Walnuts

• 1/4 cup raw walnuts
• 1 tbsp organic cane sugar
• 1 tbsp organic butter

In a saute pan, melt the butter and sugar together. Add the walnuts and cook, keeping a very close eye and constantly stirring, until the liquid starts to turn golden brown. Immediately remove from heat and place on a lined cookie sheet. Make sure to spread the walnuts out so they don't clump. 

Once the walnuts have cooled, give them a rough chop with a chef's knife so that they are easier to eat with the salad.