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Bitter Salad with Pears, Caramelized Walnuts and Extra Cranberries

  • Preparation:
    15 minutes
  • Cooking:
    10 to 15 minutes
  • Servings:
    4
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Stéphane Modat
Stéphane Modat Chef of Restaurants Fairmont - Chateau Frontenac

Ingredients

Vinaigrette

  • 1 cup (250 ml) cranberry juice
  • 2 tablespoons (30 ml) maple syrup
  • 1 chopped shallot
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1/2 cup (125 ml) olive oil

Caramelized nuts 

  • 1/2 cup (125 ml) maple syrup
  •  1 cup (250 ml) pecan nuts

Salad

    • 1 Radicchio salad
    • 1 leaf lettuce
    • 1/2 cup (125 ml) dried cranberries
    • 2 ripe pears

Preparation

Vinaigrette

  1. In a saucepan, reduce cranberry juice and maple syrup until remaining 1/4 cup (60 ml).
  2. Add the chopped shallot in the hot liquid, then add the apple cider vinegar and mix.
  3. Add the olive oil and mix again.
  4. Set aside.

Caramelized nuts 

  1. In a clean saucepan, bring the maple syrup to a boil.
  2. When the syrup makes large bubbles (at about 260 ° F (125 ° C), add the nuts and stir continuously until a sand (sugar) forms on them.
  3. Rid* onto a plate and separate the nuts with a spoon.

Presentation 

  1. In a big bowl, shred the salad coarsely.
  2. Add nuts and dried cranberries.
  3. Slice the pears (peeled or not, to your choice).
  4. Mix the vinaigrette and pour into the salad.
  5. Toss** and serve immediately.

Lexicon

  • * Ridding: remove from the dish, place on a plate and separate.
  • ** Toss: stir to mix to distribute the ingredients well between them.