- Cook Time
- Prep Time
- 6 ServingsServings
- 1/2 c. orange juice, preferably fresh-squeezed
- 2 Tbsp. granulated sugar
- 1/3 c. walnut oil
- Kosher or sea salt and freshly ground black pepperSalad
- 1/4 c. pecan halves
- Butter, as needed
- 2 tsp. granulated sugar
- 3 ripe Bosc pears
- 1/3 c. sherry vinegar or cider vinegar
- Juice of one lemon
- 1 head butter lettuce, washed and dried
- 4 oz. Gorgonzola cheese, crumbled
- 1/2 c. California raisins
- Kosher or sea salt and freshly ground black pepper
2 Place the orange juice and the sugar in small saucepan. Bring to a simmer and stir to dissolve sugar. Continue to simmer until the juice has reduced to about 2 tablespoons. Remove from heat. In a small mixing bowl, whisk together the vinegar and the reduced orange juice.
3 Slowly whisk in the walnut oil. Season with salt and pepper. Set aside.
5 Toast the nuts in a sautépan over medium heat, tossing the pan until nuts are fragrant, about 2 minutes.
6 Be careful; pecans scorch quickly. Remove from heat. Add some butter to the pan and toss to coat. Add the sugar and toss again.
7 Turn the nuts into a strainer and shake off excess sugar. Set aside.
8 Just before assembling salads, cut pears in half lengthwise and remove the cores.
9 Cut into thin slices and brush them lightly with the lemon juice to prevent discoloring. Divide the lettuce and spinach leaves among 6 salad plates.
10 Top each salad with a pear half. Sprinkle pecans, cheese and raisins on top. Drizzle with dressing and serve.
Source: Chef Roy Harland and California Raisin Marketing Board