Ingredients:
1 ripe but firm Anjou pear, cored and chopped
1/4 pound dried figs
1/4 cup brown sugar
1/4 cup water
1/2 cup white wine vinegar
1/2 cup walnut oil
salt
pepper
Method:
Place pear, brown sugar, water and 1/4 cup of the vinegar in a saucepan. Bring to a boil and reduce heat to simmer. When pears and figs are tender, remove from heat and allow mixture to cool. When cooled, place in a blender with the remaining vinegar. Process until smooth. Then slowly drizzle the walnut oil into the mixture until all the oil is incorporated. Season with salt and pepper to taste.
For the salad:
12 ounces baby arugula
4 halves sun-dried pears sliced
4 ounces Gorgonzola cheese (or another type of blue cheese such as Cabrales)
For candied walnuts:
Ingredients:
1 cup walnut
1/4 cup orange juice
1 tablespoon brown sugar
pinch cayenne pepper
salt
Method:
Pre-heat oven to 325 degrees Fahrenheit. Mix all the ingredients together and place on a sheet pan in oven. Bake until nuts are a deep golden brown, stirring to break up clumps. Remove when done (about 18 minutes) and allow to cool completely on sheet pan. Store in an airtight container. May be prepared days ahead of time
