Baby Spinach with Pears, Candied Walnuts and Balsamic Dressing:
4 servings
1 Each Fresh Pear
16oz Baby Spinach
4oz Blue cheese Crumbles
4 thin slices of prosciutto Crispy Baked
½ cup Candied Walnuts

Balsamic Vinaigrette Dressing
1/3 cup Red Wine Vinegar
¼ cup Balsamic Vinegar
1 TBS. Soy Sauce
2 TBS. Dijon Mustard
½ TBS. Shallots, Minced
½ TBS. Blanched Garlic, minced
To taste Salt
To taste Ground Black Pepper
½ cup Olive Oil
½ cup Canola Oil

Method of Preparation:
In a clean mixing bowl, combine all ingredients except oils. Add oils slowly, mixing until all the ingredients are thoroughly blended and lightly emulsified. Transfer to clean container. Cover, date and store.

Candied Walnuts
½ cup Walnuts
1 Egg White Whipped
3 Table Spoon of Sugar

Mix Nuts With Egg Whites & Sugar. Spread on Cookie Sheets & Bake for 30 minutes at 275 degrees.

Gustav Mauler
Certified Master Chef