1 each 8" Fry-Ready Tortilla (37185)
Spicy Praline Batter , (see related recipe) to dip
2 oz. vol. Walnuts , chopped
20 oz. vol. Fresh Baby Spinach Leaves
4 oz. Baby Arugula
6 oz. vol. Anjou Pears , sliced
1 oz. vol. Gorgonzola
1 oz. vol. Red Onions , julienne slice
1 oz. vol. Dried Cherries , (or fresh seasonal)
1.5 oz. vol. Hot Bacon Mustard dressing , (see related recipe)
1.) Cut stretch tortillas into 1/3’s and place on buttered parchment lined sheet pan.
2.) Generously brush with praline batter and top with chopped walnuts.
3.) Place in a preheated 325 F oven for approximately 20 minutes or until bubbled up and crisp.
4.) Remove from oven and separate crisps onto a clean parchment lined sheet pan to cool completely.
5.) Toss spinach, arugula, onions, pears, cherries and gorgonzola chunks together in a mixing bowl.
6.) Heat hot bacon mustard dressing in the microwave for 10 seconds and pour onto salad.
7.) Toss salad together with dressing.
8.) Place one praline crisp on plate. Top with 1/3 of salad mix.
9.) Repeat step nine two more times.
10.) Serve immediately.
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