The variety of tastes and textures in this recipe combine to create a distinctively different and truly delicious salad. It only takes about 15 minutes to make and you can prepare it hours before your guests arrive. Always toast nuts before using them because it enhances their flavor.

In this recipe Canyon Ranch chefs toast the walnuts in a pan on the top of the stove because the oven isn't in use. However, if the oven is already preheated you can also toast the walnuts at 350°F. for 8 to 10 minutes, or until a golden brown. Watch them carefully.


1/4 cup chopped walnuts
11/2 cups port wine
6 cups assorted young greens torn into
bite-size pieces
2 pears, peeled, cored, sliced, and
broiled until lightly browned
1/4 cup crumbled stilton cheese
2 shallots, sliced (1/4 cup)
1 garlic clove, pressed or minced
1 tablespoon dijon-style mustard
2 tablespoons balsamic vinegar

1. Put the walnuts in a heavy saucepan and place over medium heat. Cook, stirring frequently, until nicely toasted. Put the toasted walnuts in a bowl and set aside.

2. Pour the port into the same pan used to toast the walnuts. Bring to a boil over medium-high heat. Continue to boil until reduced in volume by half. Remove from the heat and cool.

3. Place 11/2 cups of the greens on each of 4 plates. Arrange the broiled pear slices evenly over the top of the greens. Sprinkle 1 tablespoon of the Stilton over each salad.

4. Pour the reduced port into a blender. Add the shallots, garlic, mustard, and vinegar and puree. Pour an equal amount of the dressing over each salad. Top each serving with 1 tablespoon of the toasted walnuts.

Makes 4 servings

Each 1 1/2-cup serving contains approximately:
Calories:291
Fat: 7 g
Cholesterol:6 mg
Sodium:187 mg
Carbohydrates:30 g
Protein:6 g
 

Did You Know?

Shelled walnuts will remain fresh for at least 6 months stored in the refrigerator in airtight containers or Ziploc bags. A freezer is the best place for long-term storage where they will keep their flavor for a year.

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