{"id":1695,"date":"2010-03-09T06:08:16","date_gmt":"2010-03-09T14:08:16","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1695"},"modified":"2010-03-09T06:08:16","modified_gmt":"2010-03-09T14:08:16","slug":"caramelized-leek-salad-with-pear-cheese-and-toasted-walnuts","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1695","title":{"rendered":"Caramelized Leek Salad with Pear, Cheese, and Toasted Walnuts"},"content":{"rendered":"<p><strong>From <em>Farmer John\u2019s Cookbook<\/em><\/strong>\u00a0<\/p>\n<p>\u00bd cup walnut halves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>1 TBSP unsalted butter<\/p>\n<p>5 TBSP extra virgin olive oil, divided\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>2 large leeks, sliced, white and light green parts<\/p>\n<p>4 cups salad greens\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>\u00bc tsp salt<\/p>\n<p>Freshly ground black pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>1-\u00bd TBSP balsamic vinegar<\/p>\n<p>2 pears, cored, sliced (you may want to sprinkle with lemon juice to keep from turning brown)<\/p>\n<p>4 oz. cheese, crumbled or thinly sliced (chevre, fresh pecorino, Parmesan, fontina, or smoked Gouda)<\/p>\n<p>Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to turn brown in spots and become fragrant.\u00a0 (Be careful not to over-toast them, as they will burn very quickly once toasted.)\u00a0 Immediately transfer the nuts to a dish to cool.\u00a0 Chop the nuts.<\/p>\n<p>Heat the butter and 1 TBSP of the oil in a large skillet over medium-low heat.\u00a0 Add the leeks; cook, stirring occasionally, until they are a deep golden color, about 45 minutes.\u00a0 Drain and cool.<\/p>\n<p>In a large bowl, toss the salad greens with the salt and pepper to taste.\u00a0 Add the balsamic vinegar and toss; add the remaining olive oil and toss again.\u00a0 Divide the greens among 4 plates; sprinkle with the caramelized leeks and toasted walnuts.\u00a0 Arrange the pear slices on the leeks.\u00a0 Sprinkle with cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Farmer John\u2019s Cookbook\u00a0 \u00bd cup walnut halves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 TBSP unsalted butter 5 TBSP extra virgin olive oil, divided\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 large leeks, sliced, white and light green parts 4 cups salad greens\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc tsp salt Freshly ground black pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-\u00bd TBSP balsamic vinegar 2 pears, cored, sliced (you may want to sprinkle with lemon juice&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":223,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1695","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1695"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1695\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/223"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}