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Chudda's Cuisine/Lounge
May 29, 2014
2 Comments

PEAR SALAD WITH SPICY HONEY BALSAMIC VINEGAR DRESSING

This last winter we didn’t eat much salad, we ate lots of veggies and I believe its because of the weather. We are having an amazing Spring, very warm for Seattle and Marilyn is grilling something almost every day. A couple of days ago I was drying to eat a salad mixed with fruits and candied pecans. I am obsessed with candied pecans…I can’t stop  eating them. We have been testing recipes to make the candied pecans with less sugar…. it’s coming along. The mix of the lettuce, pears, rossini blue cheese, spicy candied pecans with the sweet and spicy salad dressing …it was amazing! The avocado smooths everything out.

PEAR SALAD WITH SPICY HONEY BALSAMIC VINEGAR DRESSING

INGREDIENTS 

1 head romaine leaf lettuce, torn

2 pears – peeled, cored and chopped

6 oz rossini blue cheese, crumbled

2 avocados, diced

1 T. diced shallots

Spicy coconut candied pecans

PEAR SALAD WITH SPICY HONEY BALSAMIC VINEGAR DRESSING

DRESSING

3 tbs Balsamic vinegar

9 tbs organic olive oil

Salt and pepper

2 T. (or to your taste) Sweet ‘n Hot mustard by Aldrich Farms (you can use any sweet ‘n hot mustard you want).

Coconut Candied Pecans

2 cups raw pecans

1/4 c.  coconut oil

1/4 c. honey

1/4 c. brown sugar

2 tsp. salt

½ teaspoon of ground cinnamon

1 tsp. cumin

1 tsp. cayenne pepper

Preheat oven to 325 degrees. Place pecans on a sheetpan and toast until fragrant, about 10 minutes.  Meanwhile, in a saucepan mix coconut oil, honey, brown sugar, salt, cinnamon, cumin and cayenne.  Bring to a simmer and cook for 5-6 minutes, stirring frequently.  When the pecans are done, mix with the coconut oil and spice mixture until well combined.  Place on a silicone mat on a baking sheet and refrigerate until cooled.  Break apart and toss with your salad.

DIRECTIONS

Whisk together the vinegar, mustard and salt and pepper. Slowly drizzle in the olive oil until emulsified. Adjust to your own taste with more or less vinegar or oil. Set aside.

In a large salad bowl, layer lettuce and on top add avocado, pears, cheese and coconut candied pecans. Pour dressing over salad and serve. Enjoy it!

PEAR SALAD WITH SPICY HONEY BALSAMIC VINEGAR DRESSINGPEAR SALAD WITH SPICY HONEY BALSAMIC VINEGAR DRESSINGPEAR SALAD WITH SPICY HONEY BALSAMIC VINEGAR DRESSING

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Terry - 06/07/2015 - 11h25

    This salad looks out of this world!

    I have been trying to locate a source for Rossini blue cheese in the Seattle area. I had no luck at pike place market. Any suggestions?

    I first tried it recently at a restaurant in Portland, Oregon, served on a cheese plate with 2 other italian cheeses, sugared pecans and dried apricots. With bread on the side. The Rossini blue stood out and I’ve been craving it ever since.

    Thanks and kind regards,

    Terry Ozimek

    • Hi Terry,

      Usually we buy our “fancy” cheeses at Metropolitan Market with Denise at Sand Point in Seattle. The Rossini Blue Cheese we bought there too and it’s one of our favorites. We have on our blog a cheese tag that you might be interested in checking out. Good luck!!
      If you have any questions, let us know!!
      Ludmilla

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