Pear, Gorgonzola, Candied Walnut Salad: Freedom to Eat Dairy

Happy New Year!

It has been a while since I posted - I've been away for a while, at my mother's house, which mean - NO COOKING (thanks mom) for 10 days, as well as far too many trips to McDonalds simply because of the driving. After returning home, I decided to celebrate one very key thing...

I can eat whatever I like now, for I've weaned my son and am no longer breastfeeding. I gave up dairy for almost 9 months and it's now FREEDOM! Freedom comes at a cost it seems, because freedom meant I ate far too much cheese, chocolate, ice cream, and cake - and I quickly gained 4 lbs. I'm back to moderation and more exercise, and cheese and dairy in my cooking - again in moderation.

But I thought I should celebrate the new year with a delicious salad. I ate this salad three times in restaurants while at my mom's house...each time loving the flavors, each time muttering why I was paying $10 for something I could probably easily make at home...so when I got back, that's exactly what I did. It is so simple to make, and even making the candied walnuts is easy enough and adds a special decadent homemade touch. (make some extra as family also likes to MUNCH on the walnuts outside of the salad.)

This is my own version - the candied walnut recipes I found on epicurious.com. I double the recipe only to have extra to eat separately from the salad. Enjoy!

Pear, Gorgonzola, Candied Walnut Salad

8 cups mixed baby lettuces - try arugula, spring mix, or even baby reds...all work well
2 firm, yet slightly soft pears, cored and sliced - bosc, anjou, red pears - all very nice
1/2 cup Gorgonzola cheese - I just buy the one that is precrumbled, just for ease's sake
1 cup candied walnuts (recipe below)

1/4 cup olive oil
2 tablespoons balsamic vinegar

In a small bowl, whisk together olive oil and balsamic vinegar. Place bed of lettuce on each plate. Top with sliced pears. Crumble Gorgonzola cheese on top. Sprinkle with walnuts. Drizzle dressing on top. Serve.

Serves 4

Candied Walnuts (from epicurious.com)

Makes 1 cup

Nonstick vegetable oil spray
1 cup walnuts (about 3 1/2 ounces)
2 tablespoons light corn syrup
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Generous pinch of cayenne pepper

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)

Printable recipe