April 8th, 2012
From I'm Dreaming of a Green Christmas. Published by Chronicle Books. Copyright © 2009 by Anna Getty. Photographs by Ron Hamad. All rights reserved. Reprinted by permission of Chronicle Books. For more great recipes from this cookbook, check out chroniclebooks.com .
To make the Spiced Walnuts
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Melt the 2 tablespoons butter in a small saucepan. Stir in the walnuts, remove the pan from heat, and continue stirring until walnuts are completely coated in butter. Transfer the walnuts to a medium bowl and add the 3 tablespoons brown sugar, 3/4 teaspoon cumin, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Stir until well mixed. Transfer the walnuts to the prepared baking sheet and bake for 10 minutes. Remove the walnuts from the oven and let cool.
To make the Balsamic Dressing
In a small bowl, stir together the vinegar, agave nectar or honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well blended. Whisk in the olive oil until mixture has emulsified.
To make the Salad
In a small bowl, combine the goat cheese and candied ginger. Cover and place in the refrigerator for 30 minutes, or until ready to serve.
To assemble the salad, place the arugula, endive, radicchio, and pear slices in a medium bowl. Pour the dressing over the top and gently toss until evenly coated. Place the salad on individual plates and crumble the goat cheese and ginger evenly over each. Top with spiced walnuts. Garnish with pomegranate seeds (optional).