What, a pear and candied pepitas salad with blue cheese ice cream?
This salad is made with pears, candied roasted pepitas, dried cranberries, and mixed mache greens .
With the addition of fresh mint, chives, and cracked white pepper which enhances and spikes this salad up to the next level.
Tossed with a tangy light pear vinaigrette made in a mason jar.
Then garnished with a small scoop of Blue Cheese Ice Cream brings together ingredients that really enhance each other. And it’s just a “Fun Twist” to a salad.
It’s an explosion of flavor and texture in your mouth! Honestly, you will experience nirvana!
Chef Gerrie's Notes
Make the Blue Cheese Ice Cream either hours before or days before. I recommend the gelato setting.
Make the candied pepitas. Melt butter in sauté pan over medium-low heat, add the pepitas then sprinkle with sugar and coat well. Stirring often. Once sugar has melted and coated the pepitas remove from heat and transfer the candied seeds onto a Silpat silicone liner to cool.
Mix up the pear vinaigrette in the mason jar. Combine the mustard, minced shallots, vinegar, oil, lemon juice, honey, and 1 diced pear in the mason jar. Tighten lid and shake like there is no tomorrow! You can make this hours ahead or even a day ahead.
Strain the pear vinaigrette into a small bowl and return it back into the mason jar.
Combine greens with the other 2 diced pears, candied pepitas, dried cranberries, mint, chives, sea salt, and white pepper.
Lightly toss salad with pear vinaigrette (a little goes a long way, do not to over dress salad). No soggy salad.
Plate up salad and garnish with a small scoop of blue cheese ice cream.