Bistro (gf) Recipe
Chopped romaine, Asian pear, craisins, Amablu bleu cheese, candied walnuts, maple vinaigrette.
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Ingredients
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Salad
Maple Vinaigrette
Candied Walnuts (if making fresh)
Method
Candied Walnuts (optional - make first)
- 1
Toast and candy walnuts
Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, add the sugar and butter; when sugar begins to melt (1–2 minutes) swirl pan to combine. Add walnuts and a pinch of salt, stir constantly, and cook 1–2 minutes more until sugar coats walnuts and is lightly browned. Transfer immediately to the prepared sheet, separate pieces with a fork, and let cool completely (about 10 minutes).
Maple Vinaigrette
- 2
Combine base ingredients
In a small bowl or jar add the maple syrup, apple cider vinegar, Dijon mustard, and minced shallot. Whisk or shake to combine.
- 3
Emulsify and season
While whisking continuously, slowly stream in the olive oil until the dressing emulsifies. Season with salt and freshly ground black pepper to taste. Taste and adjust balance—add a little more vinegar if too sweet or a touch more maple if you prefer sweeter. Set aside or refrigerate up to 3 days (bring to room temperature and whisk before using).
Salad Assembly
- 4
Place the chopped, spun-dry romaine in a large mixing bowl.
- 5
Add the thinly sliced Asian pear and craisins to the bowl with the lettuce.
- 6
Crumble the Amablu bleu cheese over the salad, reserving a small amount for garnish if desired.
- 7
Break the candied walnuts into bite-size pieces (if homemade) and scatter them over the salad.
- 8
Drizzle 3–4 tablespoons of the maple vinaigrette over the salad (start with 3 tbsp and add more to taste). Using salad tongs, gently toss just until ingredients are evenly coated. Taste and add a little more vinaigrette, salt, or pepper if needed.
- 9
Divide the salad among 4 plates or bowls. Finish with any reserved blue cheese crumbles and a couple extra candied walnuts per serving for presentation. Serve immediately.