Spiedini Spinach Salad

— Baby Spinach with Pears, Candied Walnuts and Balsamic Dressing —

Serves 4

Ingredients:

• 1 fresh pear
• 16 oz. baby spinach
• 4 oz. blue cheese crumbles
• 4 thin slices of prosciutto crispy baked
• ½ cup canided walnuts

— Balsamic Vinaigrette Dressing —

Ingredients:

• ⅓ cup red wine vinegar
• ¼ cup balsamic vinegar
• 1 tbspn. soy sauce
• 2 tbspn. dijon mustard
• ½ tbspn. shallots, minced
• Salt and ground black pepper to taste
• 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 —

Ingredients:

• ½ cup walnuts
• 1 egg white whipped
• 3 table sppon of sugar

Method of Preparation

Mix nuts with egg whites and sugar. Spread on cookie sheets and bake for 30 minutes at 275°F.

Gustav Mauler — Certified Master Chef