Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette - bread crumbs

Method

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined.
• Press the mixture on the bottom and partially up the sides of an 8-inch springform pan.
• Set aside.
• In a mixing bowl combine blue cheese and cream cheese and mix until smooth.
• Add the eggs 1 at a time, beating well after each addition.
• Add the garlic, rosemary, salt and pepper and combine well.
• Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
• While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
• When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
• Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
• 1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
• 1/4 cup plus 2 tablespoons Champagne vinegar
• 2 tablespoons minced shallots
• 2 tablespoons plus 1 teaspoon sugar
• 1 1/2 teaspoons chopped fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon soy sauce
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons green onions
• 1/2 cup vegetable oil
• Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer.
• Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes.
• Remove from the heat and transfer to a blender or food processor.
• Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed.
• With the motor running, add the oil in a thin stream and process until emulsified.
• Remove from the blender and refrigerate in an airtight container until ready to serve.
• (The vinaigrette will keep for up to 1 week refrigerated.)
• Yield: 1 generous cup
• 2 tablespoons unsalted butter
• 1/2 cup walnut halves
• 2 tablespoons packed light brown sugar
• Melt the butter in a large skillet over medium-high heat.
• Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes.
• Add the sugar and cook, stirring, for 1 minute.
• Transfer to a piece of waxed paper to cool.
• Yield: 1/2 cup