I was a fortunate recipient of a case of POM wonderful pomegranate juice. I have loved using this juice in a variety of recipes and look forward to posting some more of them here later. But over the weekend with a few extra bottles on hand, and a newly purchased bottle of Raspberry infused Balsamic vinegar I thought I would change the glaze for my salad, and saute my pears instead of poaching them in red wine. I really like poached pears but they are a little more time consuming and I wanted our weekend Easter dinner to be less complicated and free from me being in the kitchen for days. I have to say, I think I will saute my pears more often now.. the caramelization of the pears sauteed in wine and butter were excellent! They didn't need anything else, although I think a sprinkling of cinnamon might be a nice addition next time to go with the earthy flavors of the walnuts.
The reduction of POM wonderful with the Raspberry Balsamic was also a great combination. Alone, the balsamic was still a bit too tart and the sweetness of the pomegranate juice heightened the flavor and thickness perfectly.
I doubled the recipe for the candied walnuts because a salad like this for just one day is never quite enough and you need so little of the glaze drizzled on your dish to enhance your salad that leftovers extend for a few days in my household. I hope you all had a wonderful Easter celebration! Spring is here and I can't wait to start lighter cooking fare.
Ciao and Buon Appetito!
Raspberry Pomegranate Balsamic Glaze
Mix 1 bottle Raspberry infused Balsamic Vinegar with 1/2 bottle POM Wonderful into a small stainless-steel saucepan. Bring to a boil and reduce to medium low at a constant slow simmer. Reduce to 1/4 cup, or until the vinegar turns to a glaze.
Leave at room temperature for a few minutes to slightly cool before pouring in a plastic squeeze bottle. Keep in the refrigerator.
Before use, set the squeeze bottle of the reduced vinegar out until it comes to room temperature. To decorate, drizzle the balsamic vinegar reduction around the plated food or over the plate.
1 cup walnut halves
1 tablespoon honey
1 tablespoon water
1 teaspoon vegetable oil
¼ cup granulated sugar
½ teaspoon salt
1. Preheat oven to 325° F .
2. Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
3. Combine honey, water and oil in a skillet and bring to boil.
4. Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
5. Transfer nuts to a bowl.
6. Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
7. Store in an airtight container.
Gorgonzola is usually served as a dessert cheese, but there are some local culinary specialities that it goes well with. For instance, it may be melted into a risotto in the final stage of cooking. Another fairly traditional dish sees Gorgonzola served alongside polenta. Because of its savory flavor, it is often used in salads as this recipe calls for, and makes an awesome accompaniment with such fruit as pears.
3 almost ripe Bartlett Pears
1 tsp. butter
2 Tbsp white wine
It's important that the pears aren't too soft. They should be a little on the firm side so that they do not get to soft during cooking.
Cut pears into cubes. Heat up a saute pan. Add butter and pears, saute until a glaze forms and they start to color. Add wine and saute for a few more minutes till liquid is evaporated.
5 oz. Spring greens
1/2 cup torn radicchio