Bavarian Sauerkraut Salad
April 7, 2014
Red Cabbage
April 8, 2014
When the temperature starts dropping is the best time to make this beauty because the fruit is in season and it just taste like Fall. Tangy blue cheese, crisp pears, sweet caramelized walnuts, all tossed with a mustard vinaigrette. Bold flavors that will leave you wanting more.
In a skillet over medium heat add the sugar until it turns to caramel then add the walnuts and stir gently. Once coated transfer nuts onto aluminum foil and spread it out as best you can. Allow to cool, and break into pieces.
For the dressing, whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper in a mixing bowl. Remove garlic and then add mixed greens and toss lightly in dressing.
In a large serving bowl, layer lettuce, and pear slices. Sprinkle with Roquefort Crumbles and Walnuts. Garnish with a drizzle of dressing around the plate.
Ingredients
Directions
In a skillet over medium heat add the sugar until it turns to caramel then add the walnuts and stir gently. Once coated transfer nuts onto aluminum foil and spread it out as best you can. Allow to cool, and break into pieces.
For the dressing, whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper in a mixing bowl. Remove garlic and then add mixed greens and toss lightly in dressing.
In a large serving bowl, layer lettuce, and pear slices. Sprinkle with Roquefort Crumbles and Walnuts. Garnish with a drizzle of dressing around the plate.