Field Greens and Belgian endive tossed with Grilled pear and spicy maple roasted walnuts. Dress with Pear Vinaigrette, and garnished with pear slices and crumbled Point Reyes Blue Cheese.

Ingredients:
• Grilled Pears
• Field Greens
• Belgian Endive – 2 heads optional
• Maple Roasted Walnuts
• Points Reyes Blue Cheese or any type pf blue cheese
• Pear Vinaigrette

Recipes

Maple Roasted Walnuts
½ lb. Walnuts
3/8 Cup maple syrup
1 T Molasses
½ T Cayenne
½ T Paprika
½ t toasted ground cumin
½ t ground black pepper
1 t kosher salt

Blanch walnuts in lightly salted water. Dry on sheet pan in oven (200) until slightly toasted. Combine syrup, molasses and spices in a bowl. Add hot nuts and toss well. Spread on a sheet pan and bake (200) until glazed. Not sticky.

Pear Vinaigrette
½ Cup Pear Vinegar
1 Comice pear, peeled and chopped
1 t ginger, minced
1 t garlic, minced
2 t shallot, minced
salt & pepper
2.5 cup extra virgin olive oil
2 T Walnut oil

Sauté’ pear until golden. Deglaze with honey. Add all ingredients, except oils, to blender. Blend. With blender running, slowly add oils, Adjust seasoning.

Grilled Pears
Use ½ pear per person. Quarter pears (Comice Pears recommended) and core. Grill on broiler if available or in grill type pan. Slice quarter in 3 slices (1 per person) and chop the remaining pears.

Assembly
Toss Endive, field greens, walnuts, chopped pears and ½ of the crumbled blue cheese with pear vinaigrette. Salt and pepper to taste. Arrange the 3 slices of pear on each plate and mound salad in the center. Sprinkle remaining blue cheese on top. Enjoy!

Note: Vinaigrette and Walnuts will last one week in the refrigerator.


*Fume*