Pear & Blue Cheese Walnut Salad W/ Pear Vinaigrette

This is a recipe I clipped from a cooking magazine over 20 years ago. I suppose the salad is similar to others posted but the dressing is slightly different. Pear nectar can be found amongst the canned juices at your grocer. Buy a good crumbled blue cheese and feel free to cheat and buy pre-sweetened nuts. Enjoy this refreshing salad. Cook time is sugar coating the nuts.

• Ready In: 40 mins
• Serves: 8
• Yields: 8 salads

Ingredients

• 3  medium pears, semi-firm but ripe, peels on
• 2  tablespoons lemon juice
•  salad greens, enough for 8 servings
• 1⁄2 cup blue cheese, crumbled
• 1  cup walnuts, candied (see recipe below)
• 1⁄2 cup sugar
• 2  tablespoons butter
•  vinaigrette dressing (recipe below)
• 1⁄3 cup white wine vinegar
• 1⁄3 cup  salad oil
• 1⁄3 cup  pear nectar
• 1  teaspoon dijon-style mustard, sub. grainy brown
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
2. To arrange the salads: line plates with salad greens.
3. Fan pear slices atop each serving.
4. Sprinkle with some blue cheese and candied nuts.
5. Drizzle with dressing. Serve extra on the side.
6. CANDIED WALNUTS / PECANS.
7. Line a baking sheet with foil. Butter or spray with a nonstick oil.
8. In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
9. Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
10. Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
11. PEAR NECTAR VINAIGRETTE.
12. In a screw top jar, combine:
13. white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
14. Cover and shake well.
15. Store in refrigerator for up to one week.
16. Shake before serving.
17. Makes about 1°C.