Antipasto ideas 7714

for ecstasy truffle I have served this salad a few times to rave reviews. The apple walnut vinaigrette is really excellent but the recipe makes a lot more than needed for this salad. The recipe comes from "American Brbutterie" by Rick Tramonto & Gale Gand.

Roquefort & Pear Salad with Grapes & Spiced Pecans (serves 4 to 6) For the Spiced Pecans

1-4 tsp cayenne pepper

1-4 tsp ground cumin

1 tbl light brown sugar

2 tsp olive oil

1 cup pecan halves

For the Salad

8 oz mixed salad greens (mesclun)

6 oz haricort verts or string beans blanched & shocked in ice bath

2 ripe but firm pears, cored & sliced lengthwise into 1-4 inch slice

6 oz seedless red grapes

1-2 red onion thinly sliced and soaked in cold water or wine vinegar

6 oz Roquefort cheese, chilled (I used Maytag bleu)

1 tbl fresh chives

S & P to taste

1 recipe Apple Walnut Vinaigrette*

Make spiced pecans. Preheat oven to 350F. Combine cumin, cayenne & brown sugar in a bowl. Add the oil and mix thoroughly. Add the pecans and mix until thoroughlt coated. Spread pecans onto a baking sheet and bake for 15 to 20 minutes until toasted. Stir the pecans about midway through baking. Can be made up to 2 days ahead and kept in a sealed container.

In a large salad bowl combine the pecans, mixed greens beans (if using) pears, grapes and drained red onion slices. Add about half the vinaigrette and toss thoroughly. Sprinkle S & P to taste over the salad .

Crumble the Roquefort over the salad. Sprinkle the chives over the salad. Toss at the table and serve, pbutting the remaining dressing separately.

*Apple Walnut Vinaigrette

1-2 Granny Smith or other tart apple, peeled, cored and cut into chunks

1 shallot, peeled

1-4 cup cider vinegar

1 tsp sugar

1-3 cup walnut oil

2-3 cup canola or light olive oil

S & P to taste

In a blender or food processor combine the apple chunks and shallot and process until smooth. Add the vinegar and sugar and blend. Add the oils and blend until creamy. Add S & P to taste and pulse to blend. Use immediately or refrigerate in a tightly sealed jar. Shake well before serving.

Kate