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Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
115g/4oz granulated sugar120ml/4fl oz orange juice115g/4oz walnut halves2.5g/½ tsp salt 2.5g/½ tsp cayenne pepper2 tbsp walnut oil2 tbsp extra virgin olive oil 2 tsp dijon mustard2 tbsp white wine vinegar1 radicchio, split into separate leaves55g/2oz wild rocket2 heads chicory, split into separate leaves2 conference pears175g/6oz gorgonzola
Method
1. Place the sugar and the orange juice in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and keep boiling until the syrup has reached a golden brown colour. Take off the heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Allow to cool completely.2. In a small bowl whisk together the walnut oil, olive oil, mustard and vinegar. Season with salt and pepper.3. In a large bowl toss together the rocket, radicchio and chicory with most of the dressing, reserving 2 tbsp. 4. Cut the pears into quarters, core, cut into thin slices and toss with the remaining dressing. 5. Arrange the salad leaves on a large serving dish, scatter over the pears and walnuts and crumble over the gorgonzola. Serve immediately.
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