Makes 6-8 servings. Difficulty
1/4 teaspoon cayenne pepper 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt 1 Tablespoon vegetable oil 1 cup slivered almonds 1 Tablespoon unsalted butter 1/2 teaspoon turmeric 1 Tablespoon honey 2 large Bosc pears - peeled, cored and cut into wedges 1 Tablespoon white wine vinegar 3 Tablespoons extra virgin olive oil 1/2 lb. mixed gourmet greens 1/4 cup red onion slices 4 ounces Gorgonzola cheese, crumbled
In a medium bowl, mix the cayenne pepper, coriander, cumin and 1/4 teaspoon salt. Set aside.
In a medium skillet, heat the vegetable oil over medium heat. Add the almonds and cook, stirring constantly, until golden, about 2 minutes. Pour the toasted nuts into the spice mixture and toss to coat. Spread the nuts on a plate to cool. Set aside.
Melt the butter in a large non-stick skillet over medium high heat. Add the turmeric and cook until fragrant, about 30 seconds. Add 2 teaspoons of honey and stir until melted. Add the pears in a single layer. Season with a pinch of salt and cook, turning once, until pears are softened and lightly browned, about 3 minutes. Transfer pears to a plate and set aside.
In a small bowl, whisk together the vinegar, olive oil and remaining teaspoon of honey. Season with salt and freshly ground black pepper.
Toss the greens and red onion slices with the dressing and divide among 4 salad plates. Top with the spiced almonds, pears and crumbled Gorgonzola cheese.