Apple, Pear, Mixed Greens, and Candied Pistachio Salad
Mauro Golmarvi, Owner and Cherf Assaggio Ristorante, Seattle WA
1 red apple, cored and diced
1 green apple, cored and diced
1 firm pear, cored and diced
4 ounces Gorgonzola cheese, crumbled
4 ounces Pistacchio Dolce (Candied Pistachios—recipe on reverse)
1 lb Italian mixed greens
Vinaigrette Balsamico (Balsamic Vinaigrette—recipe on reverse)
Combine ingredients in a large bowl and toss with vinaigrette to coat.
Pistacchio Dolce (Candied Pistachios)
3 cups water
1 cup raw, unsalted shelled pistachio nuts
1/3 cup confectioners’ sugar
3 Tablespoons vegetable oil
Bring water to a boil in a medium saucepan. Have a colander ready near the sink. Add pistachios to the boiling water and blanch for 1 minute, then pour into colander and rinse with cold tap water to cool. Transfer pistachios to a medium bowl. Add sugar and stir to combine well. Heat oil in a small to medium sauté pan over medium-high heat. When the oil starts to smoke, pour in the pistachio/sugar mixture and cook, stirring often. As the moisture cooks out, the pistachios will begin to turn light brown. Before they get too dark, pour them into a metal colander and then shake out onto a plate. Once they have cooled and hardened, you can break apart into smaller pieces. Makes 1 cup.
Vinaigrette Balsamico (Balsamic Vinaigrette)
1 teaspoon Dijon mustard 3 Tablespoons red wine vinegar
1/3 cup balsamic vinegar 1 teaspoon dried oregano
1 teaspoon dried rosemary 1 garlic clove, minced
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
In a large bowl, whisk together mustard, red wine vinegar, balsamic vinegar, oregano, rosemary, garlic, salt and pepper. Slowly whisk in olive oil. Cover, refrigerate. Can keep up to 1 week.