In a sauté pan over medium heat add butter and walnut pieces. Cook for 1-2 minutes.
Sprinkle salt, pepper, sugar, and cayenne over walnuts and toss in sauté pan for 1-2 minutes.
Remove nuts from pan and allow to cool.
Toss greens with dressing and sperate on four plates. Add a quarter of a sliced pear, followed by a portion of blue cheese crumbles finishing with roasted walnuts.
Ingredients
4 cups Peak Fresh Produce® Lettuce, Arcadian
1/4 cup Piancone® chianti and basil vinaigrette
1 cup Roma® Cheese, Blue, crumbles
2 ea Peak Fresh Produce® pears, sliced
1 cup Magellan® walnut pieces
3 tbsp Nature's Best Dairy® Butter, Unsalted
1 tbsp West Creek® Sugar, Brown
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
1/4 tsp Magellan® Cayenne pepper
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
