1 cup canola or vegetable oil
1 cup red wine vinegar
Kosher salt and freshly ground black pepper to taste
32 cups chopped romaine lettuce
8 cups mesclun greens or baby lettuces
4 cups Pacific Northwest Canned Pears, diced, in juice, drained
4 cups Caramelized Walnuts (recipes follows)
3 cups crumbled blue cheese
4 cups walnuts, coarsely chopped to make 1/4″ pieces
3/4 cup granulated sugar
To make the vinaigrette, whisk oil with vinegar in a non-reactive bowl. Season to taste with salt and pepper.
Combine the lettuces and pears in a large bowl. Add the vinaigrette and toss to evenly coat the ingredients. Scatter the nuts and cheese over the surface, toss again to distribute and serve immediately.
Bring 2 quarts water to a boil over high heat. Add walnuts and blanch 40 seconds. Remove pan from the heat and immediately drain the walnuts into a colander, shaking well to remove excess moisture.
In a large bowl, combine drained walnuts and sugar, stirring to evenly coat the nuts. Remove the nuts to a baking sheet lined with parchment paper and bake at 325 degrees F 8 to 10 minutes, or until until golden brown.
Makes 4 cups