Sweet, Salty Salads

dsc0019 Sweet, Salty SaladsThis salad first met my mouth when I was in college working as a waitress at a resort in Scottsdale, Arizona.  The ingredients are so versatile: they can easily be substituted for other nuts/berries/fruits/and cheeses.  Yet, I still come back again and again for this combination, in particular, to experience the phenomenal coupling of this sweet and salty salad.

Here’s how to whip it up:

  • spring mix salad
  • sliced pears
  • blue cheese crumbles (Roquefort preferred)
  • high-quality balsamic vinegar
  • Maple-covered walnuts
  • Kosher salt/ground pepper

I’m positive that the original recipe for this salad dressed the walnuts with a sugar-based sauce.  Because I try to stay away from refined sugar altogether (at least in my cooking), I prepare the walnuts first by toasting them for a few minutes in a small sautee pan with nothing in it.  I then pour in just enough high-grade maple syrup so that all of the walnuts end up glazed in the resulting gooey deliciousness.  The syrup–within a few minutes–will bubble down and reduce, so that all that remains are your sticky-maple-covered nuggets to adorn your salad with.  It’s quick and easy with a prep time of less than 10 minutes.

Bon appetit!

(Isn’t this picture divine?  My inspiration for the set-up was the work of Helene Dujardin, one of my favorite food photographers and author of Plate to Pixel.)


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May 2, 2013 - 1:04 am

Mindy - Yes, the photograph is beautiful!

May 2, 2013 - 1:43 pm

beautycalyptique - hey Jessica, thanks for visiting :)
adorable blog name and great posts, too. this salad looks like something I should just go and whip up for dinner 😉

May 2, 2013 - 6:30 pm

Produce on Parade - I make almost the same salad except instead of pears I use dried cranberries or dried cherries. So delicious! I’ll have to try it with the pears!

May 2, 2013 - 6:32 pm

Jessica - Dried cherries is a brillant idea! xx

June 11, 2013 - 2:07 pm

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