Chicory Salad With Pear Toasted Walnut And Maple Vinaigrette Recipes

CHICORY SALAD WITH WALNUTS AND PARMESAN

Steps:

• In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
• In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

CHICORY SALAD WITH MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
• Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
• Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.

TOASTED WALNUT VINAIGRETTE

Steps:

• In the container of an electric blender, combine vinegar, water, shallot, sugar, salt, garlic powder, and pepper.
• Process to combine well.
• With blender running, slowly drizzle in walnut oil until well combined.
• Add walnuts and parsley, and pulse to combine.

CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• Coarsely chop walnuts and spread on a baking sheet.
• Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
• To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
• Core and slice pear.
• Place chicory and pear in a large salad bowl.
• Toss with vinaigrette until leaves are shiny.
• Scatter with walnuts and serve right away.