Adding Texture, Flavor & Protein with Nuts

'Tis the season for salads: the Wenatchee Farmer's Market starts today, and the first fresh greens are set out with the local cheeses, and the smell of cooking food from the vendors permeates the air. Everyone carries their shopping bags, still wrinkled and strangely shaped from a winter's worth of storage.

Regardless of what you pick up for your spring salad, consider adding nuts. They're a great source of vegetarian protein, full of good fats, give great texture and more complexity to the flavor. Here are some salad topper ideas:

Fresh salad greens with roasted walnuts with Gorgonzola or another strong cheese
Strawberry spinach salad with slivered almonds
Pecans, orange slices and dried cranberries over arugula

Recently I tried the nuts from Almond Blossom Roasted Nuts in Leavenworth. You can taste the many, many kinds of nuts they carry, and their flavored nuts are a GREAT addition to any salad, or many other meals, for that matter. Their maple chipotle pecans would be great on pancakes or waffles; the cranberry orange walnuts would go great in lemon or banana bread. Either of these -- and most of their other sweet and savory nuts -- would be a great addition to any salad, including the one below. It's one of my favorite parts about food: finding new and interesting combinations.


Bleu Cheese Pear Salad

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristen Wood, Icicle Ridge Winery.


Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Dressing:
1/4 cup olive oil
5 large basil leaves, roughly chopped
3 cloves garlic, minced
1/4 teaspoon salt
1 tablespoon honey

Salad
8 large romaine leaves, torn
3/4 cup Bleu cheese, crumbled
2 pears, peeled cored and diced (Bosc pears recommended)
3/4 cup walnuts or pecans, chopped and toasted

Combine olive oil, basil, garlic, salt and honey in a jar and shake until honey is mixed in. Let sit for 5-10 minutes to release the basil flavor from the leaves.
Toast the walnuts or pecans in a dry pan over medium high heat until browned.
Mix romaine leaves, Bleu cheese and pears in a bowl with nuts.
Strain the basil leaves out of the dressing.
Pour dressing over the salad and toss well before serving.


Wine Pairing Suggestion:
Icicle Ridge Winery The Blondes Gewürztraminer

Pairing Tips:
Bleu cheese can overwhelm white wine. Keep this in mind if another wine pairing doesn’t seem to work.
Remember that the wine should always be sweeter than the food you're enjoying it with. If you're including a sweetened nut, choose a sweeter wine.