This is a balanced salad with the infusion of sweet and savory flavours. This salad serves four people.
INGREDIENTS:
CANDIED NUTS:
*Almonds 1/4 cup
*Orange juice 300 ml
*Brown sugar 900 ml
*Walnuts 1/4 cup
*Grapefruit (freshly squeezed) 300 ml
*Pecans 1/4 cup
*Apple juice (freshly squeezed) 300 ml
INFUSED VINAIGRETTE:
*Liquid Gold Nocellara Del Belice Extra Virgin Olive Oil (EVOO) 300 ml
*White wine vinegar 100 ml
*Honey 2 tbsp
*Shallots (sliced) 1
*Lemongrass (stalk, sliced) 1
*Bay (leaves, dried) 2
*Grapefruit (zest) 1 tbsp
*Lime (zest) 1 tbsp
*Lemon (zest) 1 tbsp
*Black peppercorns 1 tbsp
INFUSED BALSAMIC VINAIGRETTE:
*Liquid Gold Arbequina EVOO 150 ml
*Liquid Gold Pomegranate Balsamic Vinegar 50 ml
*Maple syrup 1 tbsp
*Cinnamon (stick) 1
FLAMBEED PEAR
*Pears (sliced thinly) 1
*Butter 1 tbsp
*Toasted Almonds (sliced) 1/4 cup
*Brandy 1/4 cup
Blue Cheese (rolled into small balls) 1/8 cup
Spinach 4 cups
METHOD:
CANDIED NUTS: The three different nuts (almonds, walnuts and pecans) are candied with different fruit flavoured syrups. Thus, they all share the same method: combine the juice with equal parts brown sugar in a small pot and bring to a simmer. Reduce heat until barely simmering and add corresponding nuts. Simmer for 15 minutes then cool nuts overnight in their syrup. The method should be applied to all three combinations: pecans with apple juice, walnuts with grapefruit juice, and almonds with orange juice.
INFUSED VINAIGRETTE: In a small mixing bowl add the white wine vinegar and honey and whisk thoroughly. Slowly emulsify (pour slowly and whisk quickly) the Liquid Gold Nocellara Del Belice EVOO into the mixture until a vinaigrette forms. Add in the rest of the ingredients and allow to infuse overnight. NOTE: if the vinaigrette separates overnight, whisk thoroughly to bring it back together (this can be applied to all vinaigrette's.)
INFUSED BALSAMIC VINAIGRETTE: In a small mixing bowl add the Liquid Gold Pomegranate Balsamic Vinegar and maple syrup and whisk thoroughly. Slowly emulsify the Liquid Gold Arbequina EVOO into the mixture until a vinaigrette forms. Add the cinnamon stick and allow to infuse overnight.
FLAMBEED PEARS: Saute the sliced pear and toasted almonds in butter over medium heat until softened slightly. Add brandy and flambe. Cool the flambeed pears.
COMPOSITION:
1. Arrange flambeed pears around the inside of the bowl.
2. Coat spinach in the infused vinaigrette and place in the middle of the bowl.
3. Drizzle infused balsamic vinegar over the pear and around the spinach.
4. Top spinach with the candied nuts and blue cheese.
This was our third place recipe from the Great Liquid Gold Recipe Hunt submitted by Dylan B.