Contributed by: News Canada
(NC) - This salad introduces the students to fresh tarragon and a variety of lettuces. The bitterness of lettuces is contrasted with the sweetness of caramelized walnuts. Use red pears for a splash of colour.
Arrange pears on a parchment-lined baking sheet. Sprinkle with brown sugar.
Roast in a preheated 425 F oven for 20 to 30 minutes, or until nicely browned.
For dressing, in a small bowl, mix together vinegar, mustard, garlic, salt, pepper and tarragon. Whisk in oil.
Wash and dry lettuce and place in a large bowl. Arrange baked pears and crumbled cheese on top. Place walnuts on a parchment-lined baking sheet, making sure that the walnuts are well separated and not touching each other.
In a small saucepan add together sugar and water. Without stirring, cook over moderate heat, until sugar dissolves and turns a golden caramel colour, about 8 minutes. Remove immediately from heat and carefully pour over walnuts, making sure that each walnut is coated with caramel. Let cool and then break up walnuts.
Just before serving, toss salad with dressing and sprinkle with walnuts.
Serving Size: Makes 4 Servings
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