Pear and Gorgonzola salad with candied walnuts

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A fabulous salad which is easy to assemble–But taken over the top with homemade candied walnuts. So fabulous you may want to make an extra batch to wrap as your holiday give-away or to simply munch while you cook.

Ingredients

Salad

2 Bartlett pears, cored and cut into 8 thick slices

4 ounces Gorgonzola cheese, crumbled

1 cup baby arugula

Freshly ground pepper, to season

Candied walnuts

1/2 cup walnut pieces

1/2 cup sugar

1 tablespoon water

Sherry dressing

1 teaspoon Dijon mustard

1/4 cup sherry vinegar

1/3 cup olive oil

Coarse salt and freshly ground pepper, to taste

Preparation

For candied walnuts, in small skillet, combine walnuts and sugar; cook over low heat for 3 minutes, stirring constantly. Add water and continue to cook for 3 to 5 minutes until nuts are coated with hardened sugar and golden. Remove from heat and cool on baking sheet.

For dressing, in small bowl, combine Dijon and vinegar. Slowly whisk in olive oil. Season with salt and pepper; set aside. To assemble salad, arrange equal amounts pear, Gorgonzola, and arugula on 4 plates. Spoon dressing over salad; sprinkle with candied walnuts. Season with pepper.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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