Tuesday, November 22, 2011

Pear & Bleu Cheese Salad w/ Cashews

Thanksgiving is a few days away and for many people that is reason enough to overeat, or eat everything in site like they were fresh home from doing a decade on a deserted island. Whatever your reasons may be for devouring multiple plates like it was your last meal, consider the fact that you may want to prepare your stomach for all that you are about to consume in the days ahead.

Introducing a bit of regularity in your life is a good thing when it comes to promoting intestinal health. Salads are the perfect super food to help keep you running like a well-oiled machine while expending a lot of energy and if you add a piece of protein such as Chicken or Salmon you will have the ultimate healthy meal.

Today being National Cashew Day, Enjoy a huge bag of Nuts with your loved ones, or let your loved ones enjoy your bag of nuts. I am sure it will be a fun time for everyone involved.
(click Read More for the entire recipe)
2/3 Cup Cashews
1 Bunch Watercress
1 Bunch Arugula
1 TBS Cider Vinegar
2 tsp Whole-Grain Mustard
¼ tsp Kosher Salt, Plus More To Taste
Freshly Ground Black Pepper
3 TBS Extra-Virgin Olive Oil
1 Belgian Endive
2 Ripe Pears, Such As Anjou or Bartlett
2 Ounces Mild Blue Cheese (About ½ Cup Loosely Packed Crumbles)

Preheat oven to 350 degrees F.
Spread the nuts on a sheet pan in a single layer.
Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes.
Let the nuts cool, and then coarsely chop.
Trim the stems of the watercress and arugula.
Wash and dry the leaves.
Meanwhile, whisk the vinegar and mustard together in a large salad bowl.
Season with the 1/4 teaspoon salt and some pepper.
Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl.
Quarter and core the unpeeled pears and thinly slice; add to the salad.
Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens.
Divide among 4 plates and serve immediately.

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