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Eden Hertzog has a recipe that preggos (and everyone else) will love.

First: I promise this will be the last crappy picture I offer up to you guys. You know, I have every intention of including great pictures for the recipes but sometimes I just don’t have my camera handy, or Cedar is all tangled up in what I’m doing, or I end up cooking after he goes to bed when it’s dark.

In any case, here for your viewing pleasure is a crappy picture of a really REALLY delicious salad. It magically came together in a spontaneous moment at the fruit store before heading to our friends’ place for supper. I was asked to bring the salad and was set on auto-pilot to make the regular old green thing I always do (link). But then the crazy pregnant lady struck (that would be me) and spotted the blue cheese as she was reaching for the feta. Blue cheese?! I don’t even like the stuff. But I guess the pregnant lady does, so I grabbed it from the cooler and then stood in the store and wondered what the heck to do next.

Pears, yes. Pecans? No, walnuts. Arugula. Spinach. Fig? No, too much sweet. Radicchio? Yes, need some colour. And that’s how it all came together… It was a hit, and I guess I like blue cheese now.

I wonder what the crazy pregnant lady will want next. Oh I know, a Glory Hole doughnut. I had one on Sunday. Today I had to chain myself to my desk to not rush down to Queen St to get another. Do I have a problem?

For the record, I did not eat both of those doughnuts. I was a good wife and decided to share, but there certainly was a moment in which I didn’t want to.

Alright, back to salad…

Ingredients:
½ a box of organic baby spinach (the clamshell box)
4 cups loosely packed baby arugula
1 bosc pear, sliced into thin chunks
1 cup crumbled blue cheese
½ head of radicchio, ribboned
2 cups walnut halves, candied
2 tbsp butter
3 tbsp maple syrup

For the dressing:
½ cup olive oil
¼ cup balsamic vinegar
3 tbsp apple cider vinegar
3 tbsp maple syrup
salt and pepper to taste

To candy the walnuts:
In a medium frying pan, melt the 2 tbsp butter on medium-low heat. Add the walnuts and stir to coat. Pour in the maple syrup and sir continuously (so sugars don’t burn) until nuts are golden and coated in the sugar. About 5 minutes.

To assemble the salad:
In a large salad bowl (a flat one works really well), mix the baby spinach and arugula together. Top with the pear, then the nuts, and lastly the radicchio around the edges. Pour the salad dressing on top, and toss it once you’ve looked at it sitting all pretty and assembled for a good while. Now mess it up and eat it!

Previously on Cravings… Eden is craving apple pie, and now you’ll want some, too

Eden Hertzog is the Baker Babe and mom behind New Moon Kitchen. Find more delicious and healthy recipes at her blog.

 

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