Walnut and Avocado Salad with Warm Mustard Vinaigrette

September 12, 2011 | Filed Under Avocado, Foods I Never Liked Before Until I Started to Cook, Salad, Walnuts | 6 Comments 

 

When I was younger, I guess, way back in fifth grade, I never liked avocados and tomatoes.  I tried to avoid them if possible.  Today, I can get enough of either, especially avocado.  Can’t get enough, I tell you.

 

The other day, I had some walnuts and avocado and decided to make this salad.  Looking at the overabundance of avocado in my plate, you can see that I now love avocado.  I loved the warm mustard vinaigrette over the salad.  The entire salad recipe was easy to put together and delicious!  Try it!  Oh, the recipe calls for sun dried tomatoes and arugula.    I didn’t have those two ingredients and used fresh tomatoes and leafy green salad.  Still tasted terrific.   ;-)

 

Paz

 

Walnut and avocado salad with warm mustard vinaigrette

Sweet Paul

 

 

serves 4

 

3 avocados, peeled and sliced

small bunch of arugula, washed

1/2 cup toasted walnuts

1/4 cup sun dried tomatoes, sliced

1/2 cup olive oil

3 tablespoons grainy mustard

1 tablespoon maple syrup

salt

pepper

Place avocado slices, arugula, walnuts and sun dried tomatoes on plates.

In a small saucepan heat up oil, mustard and maple syrup.

Whisk well so you get a thick vinaigrette.

Season with salt and pepper.

Pour the warm dressing over the salad and serve.

 



Pear, Gorgonzola, and Pecan Salad

November 3, 2008 | Filed Under Cheese, Fruits, Gorgonzola, Nuts, Pears, Pecans, Salad | 21 Comments 

 

 

This summer, while convalescing in bed, using my laptop was one of the few things I could do without feeling pain.  As I caught up with my blog reading, I came across this salad on Bleeding Espresso. 

Later, when I felt better and could go into the kitchen, I made the salad.  I loved it and made it over and over again.  Never got tired of it.   It’s supposed to be a summer salad but if I find the main ingredients like the pears, I plan on making it any time of the year.  I think I’ll try canned pears.  Thanks, Michelle!
 

Pear, Gorgonzola, Pecan Salad

Bleeding Espresso

 

For salad:

  • Salad greens of your choice
  • Pears, washed, sliced in half and cored
  • Gorgonzola cheese, crumbled
  • Raisins
  • Pecans

For dressing*:

  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt to taste

* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.

1. In a small bowl, mix together lemon and honey until honey is dissolved.

2. Stir in vinegar, then oil, and adjust for salt and other ingredients.

3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!

4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.

5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.