Grilled Asparagus And Gorgonzola Salad
Yield: 4 ServingsIngredients:
12 oz. Asparagus, trimmed 2 tsp. Olive oil to season Salt to season Fresh ground black pepper 6 oz. Gorgonzola cheese, crumbled 6 oz. Petite salad greens 4 each Baby red tomatoes, cut in half 1/4 cup Chef Larry’s Candied Pecans (recipe follows) 1/4 cup Dried cranberries as needed Chef Larry’s Raspberry Vinaigrette (recipe follows)Method:
Prepare Chef Larry's Candied Pecans and Raspberry Vinaigrette per recipes, reserve. Preheat grill pan on stovetop. Season trimmed asparagus with salt, pepper and olive oil. Place seasoned asparagus on hot grill pan and cook while turning until just tender. Remove asparagus and portion onto serving plates. Place salad greens in a bowl and add enough of Chef Larry's Raspberry Vinaigrette to coat. Toss salad greens and portion onto plates next to grilled asparagus. Add baby tomatoes. Top salad with crumbled Gorgonzola cheese, Chef Larry's Candied Pecans and dried cranberries.Chef Larry's Notes:
Gorgonzola may be substituted with other imported bleu cheese such as Stilton, Roquefort or American bleu cheese such as Saga or Maytag.Chef Larry's Raspberry Vinaigrette DressingYield: 1 PintIngredients:
1/2 cup Red wine vinegar 1 cup Mayonnaise 1 cup Raspberry puree 1 1/2 tsp. Dijon mustard 1 1/2 tsp. Sugar 1/2 tsp. Parsley, chopped to taste Salt to taste Fresh ground black pepperMethod:
Combine ingredients and mix thoroughly. Adjust seasoning if necessaryChef Larry's Candied Pecans
Yield: 1 cupIngredients:
1 tbsp. Honey 2 tsp. Granulated sugar 1 cup Pecan pieces pinch SaltMethod:
Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.
12 oz. Asparagus, trimmed 2 tsp. Olive oil to season Salt to season Fresh ground black pepper 6 oz. Gorgonzola cheese, crumbled 6 oz. Petite salad greens 4 each Baby red tomatoes, cut in half 1/4 cup Chef Larry’s Candied Pecans (recipe follows) 1/4 cup Dried cranberries as needed Chef Larry’s Raspberry Vinaigrette (recipe follows)Method:
Prepare Chef Larry's Candied Pecans and Raspberry Vinaigrette per recipes, reserve. Preheat grill pan on stovetop. Season trimmed asparagus with salt, pepper and olive oil. Place seasoned asparagus on hot grill pan and cook while turning until just tender. Remove asparagus and portion onto serving plates. Place salad greens in a bowl and add enough of Chef Larry's Raspberry Vinaigrette to coat. Toss salad greens and portion onto plates next to grilled asparagus. Add baby tomatoes. Top salad with crumbled Gorgonzola cheese, Chef Larry's Candied Pecans and dried cranberries.Chef Larry's Notes:
Gorgonzola may be substituted with other imported bleu cheese such as Stilton, Roquefort or American bleu cheese such as Saga or Maytag.Chef Larry's Raspberry Vinaigrette DressingYield: 1 PintIngredients:
1/2 cup Red wine vinegar 1 cup Mayonnaise 1 cup Raspberry puree 1 1/2 tsp. Dijon mustard 1 1/2 tsp. Sugar 1/2 tsp. Parsley, chopped to taste Salt to taste Fresh ground black pepperMethod:
Combine ingredients and mix thoroughly. Adjust seasoning if necessaryChef Larry's Candied Pecans
Yield: 1 cupIngredients:
1 tbsp. Honey 2 tsp. Granulated sugar 1 cup Pecan pieces pinch SaltMethod:
Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.







