Chef Bud Andersen appears on Daybreak every Monday at 6:30 a.m.
From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Bosc Pear Salad with Caramelized Walnuts and Pecans.
Ingredients
2 each Bosc Pears; Cleaned & Sliced
½ Cup Chopped Walnut Halves
¼ Cup Chopped Pecans
¼ Cup Golden Harvest Butter
¼ Cup Brown Sugar
2 Tbsp. McCormick Ground Nutmeg
2 Tbsp. McCormick Ground Cinnamon
3 Tbsp. Golden Harvest Crumbled Goat Cheese
3 Tbsp. Roland Extra Virgin Olive Oil
4 Cups Markon Hearts & Hearts Fresh Greens
Kosher Salt & Pepper to Taste
Preparation
Melt the butter in a sauté pan over medium heat. Add the brown sugar, nutmeg and cinnamon; stir and mix thoroughly. Add the walnuts and pecans and bring to a boil; reduce heat and cool until the mixture has the consistency of a praline then break into pieces.
Next lay the peeled & sliced Bosc pears on a cutting board or sheet pan and brush with extra virgin olive oil. Lightly season them with kosher salt and coarse black pepper. Place the seasoned slices on a grill over medium heat; grill approximately 2 minutes per side or until they begin to caramelize (the pears may turn a golden brown color as the sugar cooks).
Place the grilled pear slices on top of the fresh greens. Sprinkle with the candied walnut and pecan mixture and top with crumbled goat cheese. If desired, add some raspberry vinaigrette to compliment this fresh, seasonal salad.
