The Desert Dish

A few days ago I had a guest eat in the restaurant and loved the Pear Salad we have on our menu. Tim and his wife just moved here full time to The Trilogy in La Quinta. Tim is a retired Judge and lived in Laguna Niguel for 12 years. He has stated in an email that" There are great restaurants in Orange County, but have found the Desert also has many fine dining restaurants and that Arnold Palmer's is one of the best ones."
Even though I am giving you my recipe I hope you come back to see us!

Serves 4

1- Bosc Pear, sliced with a Mandoline
1- Bag Mixed Greens
1/2 Cup Blue Cheese Crumbled
1/2 Cup Candied Walnuts
1/4 Cup Vinaigrette

Toss the Greens, Blue Cheese and Candied walnuts with the vinaigrette in a mixing bowl. Place the salad on a cold plate and lay the sliced pears around the salad. Give a few turns of black pepper on top of the salad.

For the Vinaigrette
1 Cup Red Wine Vinegar
3 Cups Canola Oil
3 T Chopped Garlic
3 T Dijon Mustard
3 T Honey
2 t Ground White Pepper
1 T Sugar
Add all ingredients in a blender and blend for 30 seconds, slowly add the oil. This will keep in the refrigerator for at least 10 days.

For the Walnuts
2 Cups Sugar
4 Cups Water
2 Cups Walnuts, Whole

In a sauce pan boil the sugar and water to make a simple syrup. Add the walnuts and poach for 15 minutes. Drain the walnuts well and spread out on a sheet pan with parchment paper lined.

Sprinkle the walnuts again with sugar and toast in an oven at 350 degrees. Let cool and store in a covered container, leave at room temperature.

Wine suggestions:
Beringer Private Reserve Chardonnay, Napa Valley
Rochioli Chardonnay, Russian River

Recipe, Brett Maddock

Pear Salad with Candied Walnuts and Blue Cheese**