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1
Preheat the oven to 350 degrees.
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2
In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process till thoroughly combined.
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3
Press the mix on the bottom and partially up the sides of an 8-inch springform pan.
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4
Set aside.
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5
In a mixing bowl combine blue cheese and cream cheese and mix till smooth.
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6
Add in the Large eggs 1 at a time, beating well after each addition.
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7
Add in the garlic, rosemary, salt and pepper and combine well.
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8
Using a spatula, transfer cheese mix to the prepared pan and bake for 45 min to 1 hour, till the cake is golden and not loose in the center.
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9
While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
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10
Pear Vinaigrette: Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer.
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11
Reduce the heat to low, cover, and simmer till the pears are tender, about 6 min.
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12
Remove from the heat and transfer to a blender or possibly food processor.
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13
Add in the mustard, soy sauce, kosher salt, and green onions, and puree on high speed.
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14
With the motor running, add in the oil in a thin stream and process till emulsified.
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15
Remove from the blender and chill in an airtight container till ready to serve.
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16
(Makes 1 generous c..
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17
The vinaigrette will keep for up to 1 week refrigerated.)
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18
Candied Walnuts: Heat the butter in a large skillet over medium-high heat.
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19
Add in the walnuts and cook, stirring, till golden and toasted, 3 min.
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20
Add in the sugar and cook, stirring, for 1 minute.
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21
Transfer to a piece of waxed paper to cold.
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22
(Makes 1/2 c.)
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23
When the cake is puffed, golden and not loose in the center, transfer to a cooling rack and allow to cold at least 30 min before serving.
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24
Serve the cake hot, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
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25
This recipe yields 10 to 12 servings.
