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Categories:
cayenne pepper ground coriander ground cumin kosher salt canola oil blanched almonds unsalted butter turmeric wildflower honey wedges white balsamic vinegar extra-virgin olive oil freshly ground pepper mixed greens cheese
Viewed: 32 - Published at: 8 years agoIngredients
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Kosher salt
- 1 tablespoon canola oil
- 1 cup blanched almonds (5 ounces)
- 1 tablespoon unsalted butter
- 3/4 teaspoon turmeric
- 1 tablespoon wildflower honey
- 2 large Bosc pearspeeled, cored and cut into 1/2-inch wedges
- 2 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 1/2 pound mixed greens (16 cups)
- 1/4 pound goat blue cheese, crumbled (3/4 cup)
Method
- In a medium bowl, mix the cayenne, coriander, cumin and 1/4 teaspoon of salt.
- In a medium skillet, heat the canola oil.
- Add the almonds and cook over moderate heat, stirring constantly, until golden, about 2 minutes.
- Add the hot nuts to the spices and toss to coat.
- Spread the nuts on a plate and let cool.
- Melt the butter in a large nonstick skillet.
- When the foam subsides, add the turmeric and cook over moderately high heat until fragrant, about 30 seconds.
- Add 2 teaspoons of the honey and stir until melted.
- Add the pears in a single layer, season with a pinch of salt and cook, turning once, until softened and lightly browned, about 3 minutes.
- Transfer the pears to a plate.
- In a large bowl, whisk the vinegar with the remaining 1 teaspoon of honey.
- Whisk in the olive oil and season with salt and pepper.
- Add the greens and blue cheese, season with salt and pepper and toss to coat.
- Top with the spiced almonds and pears and serve.
