Korean Pear Salad

Directions

1. Remove the ribs from the kale leaves and discard.

2. Blanch the leaves in boiling water just until tender.

3. Drain and plunge the leaves into a bowl filled with ice water, which will set the color. Drain and dry. Set aside.

4. Using a mandoline or sharp knife, slice the pear into thin rounds, drawing the pear across the blade which is set to a thickness of less than 1/8 inch.

5. Cut the rounds into quarters and set aside.

6. Preheat the oven to 325 degrees F.

For the Candied Walnuts

1. In a medium sized bowl, mix the spices, sugar and egg white.

2. Add the walnuts and toss to coat, allowing them to drain.

3. Then place the walnuts on a silicone mat set onto a sheet pan.

4. Bake for approximately 20 minutes. Allow to cool and then remove from the mat.

5. Store in an airtight container for up to one day before using.

Extra Virgin Olive Oil Vinaigrette

1. In a small bowl, whisk the oil and lemon juice together until the mixture is creamy and emulsified.

2. Add salt and pepper to taste and set aside.

Assembling the salad

1. Place a few leaves of the kale in the center of a plate.

2. Place a cylindrical mold (open at both ends) on top of the kale and carefully layer the pear slices into it, pressing to compact them.

3. Once the mold has been filled, carefully lift it up and away from the pears. Top with blue cheese and walnuts.

4. Repeat the process to assemble the remaining servings.

5. Then drizzle the dressing over each salad and serve immediately.