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Pear & Parmesan Salad

Ingredients

Candied Walnuts or Pecans (see recipe below)
Poppy Seed Dressing (see recipe below)

  • 6 tinned pear halves
  • Rocket
  • Parmesan Cheese shavings

Method

Step 1
Prepare Candied Walnuts or Pecans; set aside.

Step 2
Prepare Poppy Seed Dressing; set aside.

Step 3
Wash and plate rocket leaves on a plate.
Place pear halves on rocket leaves.

Step 4
Lightly spoon prepared Poppy Seed Dressing over each pear.
Sprinkle with Parmesan cheese shavings and the candied walnuts.

POPPY SEED DRESSING:

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 tablespoons toasted poppy seeds

Method

Step 1
Salt and freshly ground black pepper to taste.

Step 2
In a jar or bowl, mix olive oil, lemon juice, poppy seeds, salt, and pepper together until well blended.

Step 3
Store, covered, in refrigerator.
Serve at room temperature.

CANDIED WALNUTS OR PECANS

Ingredients

  • 1/2 cup sugar
  • 1/2 cup freshly-squeezed orange juice
  • 2 cups walnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Method

Step 1
In a small saucepan over low heat, add the sugar and the orange juice; stir just until the sugar Increase heat and bring mixture to a boil.

Step 2
Boil approximately 15 minutes, stirring, until mixture starts to get thick and crystallize.
NOTE: There will be a rim of sugar that crystallizes out around the edge of the pan,and the mixture will become quite thick and syrupy and will have a lot of sugar crystals in it.
Remove from heat and stir in the walnuts or pecans.

Step 3
Add salt and cayenne pepper.
Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking.

Step 4
Cool and store in an airtight container.

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