Comments on: Caramelized Pear Salad with Gorgonzola, Candied Spiced Walnuts & Spicy Orange Vinaigrette

By: sms bradley

sms bradley — Sat, 24 Oct 2009 00:05:58 +0000

Thank you, Aimee! I’m sure your salad will be wonderful.

By: aimee

aimee — Fri, 23 Oct 2009 05:51:49 +0000

FYI-This is the very first blog I have ever visited and I even posted a question! Just exploring your blog and love it…seems we both love complex, layered flavors in our cooking!! Having a halloween dinner party tomorrow night and am going to make this salad using although I will be using a white balsamic dressing?? Decided to caramelize the pears! Thanks, Aimee

By: sms bradley

sms bradley — Thu, 22 Oct 2009 19:11:27 +0000

Aimee, actually sauteed, caramelized (or poached) pears will hold their color better than raw pears. So in the latter instance, you will still want to peel and cut the pears just before serving. The caramel note is is quite important to the composition of this dish, but of course you will have a wonderful salad with raw pears too. Hope this helps.

By: aimee

aimee — Thu, 22 Oct 2009 04:42:43 +0000

I was wondering if there is a benefit to carmelizing the pears even though I won’t serve the salad for a few hours after making???