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Asian Pear, Mache, Feta, & Bacon Salad With Coarse-grain Mustard & Molasses Vinaigrette

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The vinaigrette for this salad is slightly sweetened by brown sugar and a touch of molasses. The mild favor of the molasses plays really well with the Asian pear and peppery walnuts in the salad. For more delicious Food Porn Daily recipes, check out the Food Porn Daily cookbook! Visit FoodPornDaily.com for more information.
Ingredients
For the vinaigrette
  Coarse grain mustard 1 1⁄2 Tablespoon
  Molasses 1⁄2 Teaspoon
  Brown sugar 1⁄4 Teaspoon (Packed)
  Red wine vinegar 2 Tablespoon
  Freshly cracked black pepper To Taste
  Kosher salt 1 Pinch
  Olive oil 3 Tablespoon
For the salad
  Asian pear 1 , core removed, sliced thin
  Mache 6 Cup (96 tbs) (Can Substitute Any Green)
  Feta 1⁄2 Cup (8 tbs), crumbled
  Cooked bacon 4 , crumbled
For the peppery candied walnut
  Walnuts 1 Cup (16 tbs)
  Light corn syrup 2 Tablespoon
  Brown sugar 1 Tablespoon (Packed)
  Salt 3⁄4 Teaspoon
  Freshly cracked black pepper 1⁄2 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
Directions

For the Salad:
1) In a large mixing bowl, whisk together all ingredients for the vinaigrette except olive oil until thoroughly combined. While continuing to whisk constantly, slowly drizzle in olive oil to form an emulsifed vinaigrette. Adjust seasoning to taste with kosher salt and freshly cracked black pepper. Reserve 1 1/2 tablespoons of dressing for garnish.
2) Add mache and sliced pear to vinaigrette and toss to coat.
4) Divide salad evenly among four plates. Sprinkle each salad with crumbled feta, bacon, and candied walnuts (see below). To garnish, drizzle a teaspoon of reserved vinaigrette around the perimeter of the plate.

For the Peppery Candied Walnuts:
1) Preheat oven to 350 degrees and spray a baking sheet with cooking spray.
2) Mix together all candied walnut ingredients in abowl until walnuts are evenly coated.
3) Pour walnuts onto prepared baking sheet and scatter into a single layer.
4) Bake at 350 degrees for 10 to 15 minutes until nuts turn a deep golden. Stir every 5 minutes to prevent nuts from burning.
5) Remove from oven. Cool nuts completely on the pan. Store in an airtight container at room temperature.

For more delicious Food Porn Daily recipes, check out the Food Porn Daily cookbook! Visit FoodPornDaily.com for more information.

Recipe Summary

Cuisine: 
American

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