Refreshing and delicious this is no regular saladThis Top Chef Canada-inspired recipe features Canadian Blue Cheese. Brought to you by Dairy Farmers of Canada.
Directions for: Blue Cheese, Watercress, Arugula and Pear Salad
Ingredients
Blue Cheese, Watercress, Arugucup (60 mL) sugar
2 cup (250 mL) water
1 pear, peeled, quartered and seeds removed
lemon
1 Tbsp (15 mL) shallot, finely chopped
cup (60 mL) olive oil
salt and pepper, to taste
2 cup (500 mL) watercress, washed
2 cup (500 mL) arugula, washed
cup (60 mL) Canadian Blue cheese, crumbled
Spiced Pecanstsp (1 mL) salt
tsp (1 mL) ground cumin
tsp (1 mL) cayenne pepper
tsp (1 mL) ground cinnamon
cup (125 mL) pecan halves
1 Tbsp (15 mL) butter
1 Tbsp (15 mL) brown sugar
1 Tbsp (15 mL) water
Directions
Blue Cheese, Watercress, Arugu1. In a small pot, add sugar and water, bring to a boil.
2. Using a vegetable peeler, remove the skin of the lemon, place lemon peels in the pot with the pear and simmer for 15 mins.
3. Remove pears and lemon peels. Slice the pear quarters into halves.
4. Combine the juice of a lemon, shallot, olive oil and lemon peels. Emulsify using an immersion blender to create a vinaigrette. Season to taste.
5. In a bowl, add watercress and arugula, dress with desired amount of preserved lemon vinaigrette. Divide salad between 4 plates, add 2 pieces of poached pear on each, top the pear with crumbled blue cheese and garnish with optional Spiced Pecans.
Spiced Pecans1. Line a baking sheet with parchment paper and set aside.
2. Mix the salt, cumin, cayenne and cinnamon together in a small bowl and set aside.
3. Place the pecans in a frying pan and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
4. Transfer the nuts to the prepared baking sheet and separate them with a fork or spatula. Serve with Blue Cheese, Watercress, Arugula and Pear Salad.
5. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks. Makes 1/2 cup (125 mL).
See more: Salad, Appetizer, Cheese, Quick and Easy, Vegetables, Nuts