Happy New Year's Eve! I hope you enjoyed the holidays! I took a short vacation from the blog to spend time with friends and family (who were in from out of town) and to cook and cook and cook! I’m not grumbling. Really, I loved every minute of it. But it seemed only fitting that I check in here on this last day of 2008.
In that spirit, I’d to share one of my favorite recipes:
ARUGULA SALAD WITH BELGIAN ENDIVE, PEARS, BLUE CHEESE AND CANDIED WALNUTS
Servings: Makes 10 (first-course) servings.
2 tablespoons Sherry wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 clove garlic crushed
1 tbsp shallot minced
6 tablespoons walnut oil or olive oil
6 tablespoons extra-virgin olive oil
12 cups arugula, torn into pieces (about 12 ounces)
4 heads Belgian endive, trimmed, leaves separated
2 firm but ripe pears, halved, cored, thinly sliced lengthwise
Candied Walnuts (see recipe below)
Whisk first 6 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour and rewhisk before continuing.) Toss arugula in large bowl with enough dressing to coat. Divide arugula among 10 plates. Arrange endive leaves and pear slices atop arugula on each. Drizzle with more dressing. Sprinkle with Candied Walnuts and serve.
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.)
Here’s wishing you a happy, healthy 2008!
See ya next year!