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1
Preheat the oven to 350 degrees F.
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2
In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined.
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3
Press the mixture 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 until smooth.
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6
Add the eggs 1 at a time, beating well after each addition.
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7
Add the garlic, rosemary, salt and pepper and combine well.
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8
Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown 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
When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
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11
Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
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12
1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
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13
1/4 cup plus 2 tablespoons Champagne vinegar
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14
2 tablespoons minced shallots
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15
2 tablespoons plus 1 teaspoon sugar
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16
1 1/2 teaspoons chopped fresh rosemary
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17
1/4 teaspoon freshly ground black pepper
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18
1 1/2 teaspoons Dijon mustard
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19
1 teaspoon soy sauce
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20
1/2 teaspoon kosher salt
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21
1 1/2 teaspoons green onions
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22
1/2 cup vegetable oil
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23
Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer.
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24
Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes.
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25
Remove from the heat and transfer to a blender or food processor.
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26
Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed.
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27
With the motor running, add the oil in a thin stream and process until emulsified.
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28
Remove from the blender and refrigerate in an airtight container until ready to serve.
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29
(The vinaigrette will keep for up to 1 week refrigerated.)
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30
2 tablespoons unsalted butter
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31
1/2 cup walnut halves
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32
2 tablespoons packed light brown sugar
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33
Melt the butter in a large skillet over medium-high heat.
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34
Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes.
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35
Add the sugar and cook, stirring, for 1 minute.
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36
Transfer to a piece of waxed paper to cool.
