{"id":13512,"date":"2021-12-22T10:28:54","date_gmt":"2021-12-22T10:28:54","guid":{"rendered":"https:\/\/vegprodev.wpenginepowered.com\/recipe\/christmas-salad-pear-walnut-and-snowy-goat-cheese\/"},"modified":"2024-06-25T16:34:47","modified_gmt":"2024-06-25T16:34:47","slug":"christmas-salad-pear-walnut-and-snowy-goat-cheese","status":"publish","type":"recipe","link":"https:\/\/attitudefraiche.stagingsept24.com\/en\/recettes\/christmas-salad-pear-walnut-and-snowy-goat-cheese\/","title":{"rendered":"Christmas Salad: pear, walnut, and snowy goat cheese"},"content":{"rendered":"\n
    \n
  1. In a pan at medium heat, cook the Grenoble walnuts in 1 tb sp. of oil for about 2-3 minutes or until golden. Set aside.<\/li>\n\n\n\n
  2. Mix the Dijon mustard with the vinegar and the maple sirup in a small bowl. Gently wisp while adding the remaining oil until it has been all incorporated. Season with salt and pepper to your taste. Set aside.<\/li>\n\n\n\n
  3. In a big salad bowl, put the baby kale blend, grilled Grenoble walnuts and the pear. Add the dressing and make sure all the ingredients are mixed.<\/li>\n\n\n\n
  4. Serve the salad in each plate, then garnish with the crumbled cheese and the pink peppercorn, to taste.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    In a pan at medium heat, cook the Grenoble walnuts in 1 tb sp. of oil for about 2-3 minutes or until golden. 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