See Also: Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear(recipes)
Crubeens (pig' s trotters) and beetroot with salad leaves and salad cream(recipes)
Salad of asparagus and new potatoes with gorgonzola and basil(recipes)
Tomato, potato and watercress salad with gorgonzola dressing(recipes)
Spiced Walnut and Rocket Salad with a Gorgonzola Dressing(recipes)
Roasted Vegetable Salad with Capers and Walnuts(recipes)
Grilled mackerel with gooseberry sauce, new potatoes and salad leaves(recipes)
Galantine of quail spiked with raisins, served with a salad of walnuts(recipes)
Pear and Cranberry Salad(recipes)
Winter Pear and Stilton Salad(recipes)

Bank Hapoalim (finance) and Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear (recipes)


Bank Hapoalim (finance)


Bank Hapoalim is a top Israeli corporation in the field of banking, and its estimated market value is 4,550 million US dollars.





Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



115g/4oz granulated sugar120ml/4fl oz orange juice115g/4oz walnut halves2.5g/½ tsp salt 2.5g/½ tsp cayenne pepper2 tbsp walnut oil2 tbsp extra virgin olive oil 2 tsp dijon mustard2 tbsp white Wine vinegar1 radicchio, split into separate leaves55g/2oz wild rocket2 heads chicory, split into separate leaves2 conference pears175g/6oz gorgonzola



Method



1. Place the sugar and the orange juice in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and keep boiling until the syrup has reached a golden brown colour. Take off the heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a non-stick Baking sheet using two warm wet spoons to prevent sticking. Allow to cool completely.2. In a small bowl whisk together the walnut oil, olive oil, mustard and vinegar. Season with salt and pepper.3. In a large bowl toss together the rocket, radicchio and chicory with most of the dressing, reserving 2 tbsp. 4. Cut the pears into quarters, core, cut into thin slices and toss with the remaining dressing. 5. Arrange the salad leaves on a large serving dish, scatter over the pears and walnuts and crumble over the gorgonzola. Serve immediately.