Recipe:  Stacked Pear Salad with Blue Cheese and Candied Nuts
Flavors of the Sun
Flavors of the Sun
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  • 1 head frisée
  • 1 bunch watercress
  • 8 pears
  • 1/4 cup champagne vinegar
  • 1 1/2 tablespoons honey or agave nectar
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup
  • 3 oz
  • 2/3 cup
  • 1 cup pecans or walnuts
  • 1 teaspoon walnut oil
  • 1 teaspoon sea salt
  • 2 teaspoons sugar
  • 45 seconds in boiling water, drain well, and place on a towel to dry. Toss the nuts with the oil, salt, and cayenne pepper. Spread nuts on a baking sheet, sprinkle with sugar, and bake at 250 degrees for 30 minutes, stirring occasionally. To assemble:On individual plates, alternate greens with pear slices (reassemble the pears with layers of greens). Secure with toothpicks to keep them from toppling. Ladle each one with about 2 tablespoons of dressing and a bit of balsamic glaze, if using. Sprinkle with candied nuts. Serve chilled.Enjoy! Victoria Challancin



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