Photo used with permission from Foodnetwork.com
Hey guys! In celebration of Thanksgiving foodnetwork.com is sending out recipes to bloggers to help create a smooth and successful Thanksgiving. I chose this from a smorgasbord of recipes, I thought that you all wold enjoy it. A spin on what you may think of as a classic Thanksgiving salad recipe — a little more chic then normal.
What are you guy’s plans for Thanksgiving? Are you the kinds of people that do the same recipes and dished every year, no matter what you cannot change it? Thats my family, we are not allowed to change anything about Thanksgiving dinner. I set the table, I have actually never done more then mashed the potatoes for our dinner. Maybe one day I will be allowed to actually make a dish for Thanksgiving, but for now I just make food and tell you to make them for your Thanksgiving dinner.
Recipe from http://bit.ly/PearBlueCheese
2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 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.