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- For the Maple Candied Walnuts or Pecans:
- 1 tablespoon butter
- 1 tablespoon maple syrup
- pepper to taste
- 1/2 cup pecan or walnut halves
- For Maple Dijon Vinaigrette:
- 3/4 cup olive oil
- 1/4 cup cider vinegar
- 1/4 cup maple syrup
- 2 Tbsp Dijon mustard
- 1 Tbsp garlic, minced
- pepper to taste
- For Nordstrom's Champagne Vinaigrette:
- 1 tablespoon chopped shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 cup Champagne wine vinegar
- 1 1/2 cups salad oil
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- For the Salad:
- Mesclun greens, 4-6 cups
- 2 pears, peeled and chopped (toss with some lemon juice to keep them from discoloring if necessary)
- 1/4 cup thinly sliced red onion rings, halved
- 1/3 cup crumbled Gorgonzola cheese
- 2/3 cup Maple Candied Walnuts or Pecans (in a pinch, just toast some nuts), roughly chopped
- Preparation
- To Make Candied Walnuts:
- Melt the butter in a pan
- Mix in the maple syrup and pepper
- Add the pecans and toss to coat
View Full Recipe at Creative Culinary
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