Blue Cheese Cheesecake With Baby Greens And Vinaigrette Recipe

Preheat the oven to 350 degrees.

In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process till thoroughly combined.

Press the mix on the bottom and partially up the sides of an 8-inch springform pan.

Set aside.

In a mixing bowl combine blue cheese and cream cheese and mix till smooth.

Add in the Large eggs 1 at a time, beating well after each addition.

Add in the garlic, rosemary, salt and pepper and combine well.

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.

While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.

Pear Vinaigrette: Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer.

Reduce the heat to low, cover, and simmer till the pears are tender, about 6 min.

Remove from the heat and transfer to a blender or possibly food processor.

Add in the mustard, soy sauce, kosher salt, and green onions, and puree on high speed.

With the motor running, add in the oil in a thin stream and process till emulsified.

Remove from the blender and chill in an airtight container till ready to serve.

(Makes 1 generous c..

The vinaigrette will keep for up to 1 week refrigerated.)

Candied Walnuts: Heat the butter in a large skillet over medium-high heat.

Add in the walnuts and cook, stirring, till golden and toasted, 3 min.

Add in the sugar and cook, stirring, for 1 minute.

Transfer to a piece of waxed paper to cold.

(Makes 1/2 c.)

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.

Serve the cake hot, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.

This recipe yields 10 to 12 servings.