Cooking Secrets California/Kathleen Devanna Fish 2002

Apple-Pear Vinaigrette with Candied Walnuts, Chevre and Spring Mix
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes


INGREDIENTS:
1/2 cup water 1 cup sugar 1 cup walnuts, chopped
2 Gala apples, chopped 2 pears, chopped 2 Tbsps honey
1/2 cup apple cider vinegar 1 Tbsp almond extract 1-1/2 cups peanut oil
1 tsp kosher salt 1 lb spring mix salad, washed 6 oz chevre, crumbled



1 FOR THE WALNUTS: Combine the water and sugar in a metal-handled, Teflon-coated pan over medium heat and cook until it is a thick but clear syrup, approximately 210 F. Add the walnuts and stir them in the pan until they are evenly coated. Bake the entire pan at 350 F. for 5 minutes or until the walnuts are golden brown. Remove from the oven to cool. Break the candied walnuts into pea-sized pieces that can be sprinkled onto the salad.
2 FOR THE VINAIGRETTE: Combine the fruits, honey, vinegar and almonds extract in the blender. Puree until smooth and free of lumps. Emulsify the oil into the puree by drizzling it in as the blender is running. Add salt if necessary, to enhance the fruit flavors.
3 In a large bowl, gently toss the salad greens with the fruit vinaigrette. Divide the salad equally among four cold salad plates and garnish it with the crumbled chevre and candied walnuts.
4 COOKING SECRET: If fresh fruit is not available, canned fruit in light syrup may be used, but the honey may have to be omitted.

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