California Pizza Kitchen® Field Greens Salad
At California Pizza Kitchen you can get this salad with grilled shrimp or sauteed salmon.
This is my version of the popular appetizer salad from California Pizza Kitchen. I adapted the recipe for the salad dressing, found all over the internet, very slightly. Changing the olive oil from 1 1/4 + 2 tablespoons (22 Tablespoons) to 1 1/3 cup olive oil (21 1/3 Tablespoons), just to make measuring a bit easier.
California Pizza Kitchen® Field Greens Salad
Candied Walnuts
1/2 Pound walnuts, about 1 3/4 cups
1 egg white
1/3 Cup sugar
Dijon Balsamic Vinaigrette
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Salt
1 1/3 cup Olive oil
Salad
1 1/2 pounds mixed baby greens (mesclun)
1 Cup Caramelized Walnuts
2 pears, sliced
1/2 Cup Dijon Balsamic Vinaigrette
1 Tablespoon Gorgonzola (crumbled)-optional
Candied Walnuts:
Preheat oven to 350º.
Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350º degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.
Dijon Balsamic Vinaigrette:
Whisk together vinegar, mustard, garlic, pepper, and salt. Whisking continously, slowly pour in the olive oil. Cover and refrigerate until ready to use.
Salad:
Clean and dry salad greens. Add greens to large salad bowl and mix in 1/2 cup salad dressing, tossing to coat greens. Add pear slices and candied walnuts. Toss briefly to coat. If desired, crumble gorgonzola on top of salad as garnish.
This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
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