Chef Pat Mould – Kicks Off ‘News Junkie Cafe’

Chef Pat Mould joined 'Mornings With Ken & Bernie' today to kick off a new feature, 'The News Junkie Cafe'. Each Friday morning just in time for weekend entertaining Pat will join us with recipes, tips and techniques.

With the start of summer Chef Mould offered tips and techniques for the start of great salads. Two of the keys for successful salads are extra virgin olive oil and balsamic vinegar. In addition to these two keys Mould said you can add Dijon or Creole mustard to emulsify the oil and vinegar.

Mould said he likes, "a mix of crunchy lettuce like Romaine lettuce with a spring mix. I might throw in a bit of spinach to add a different texture." To add even more crunch Chef Mould throws in hard fruits like chopped pears or apples and some nuts.

Here's Chef Mould's Pear, Gorgonzola, and Sweet and Spicy Pecan Salad with Cane Syrup Recipe

Herb Vinaigrette

3 tablespoons unsalted butter

1 tablespoon minced garlic

2 tablespoons brown sugar

2 tablespoons sugar

2 tablespoons Tabasco Brand Pepper Sauce

1 tablespoon chili powder

½ teaspoon salt

3 cups pecan halves *

assorted greens for four servings

4 large tomato slices

2 large firm pears, peeled, cored and cut into slices

8 tablespoons Gorgonzola cheese

Preheat oven to 350°F.

In a sauté pan stir together the first seven ingredients and heat until butter is melted. Lower the fire and simmer for 1 minute.

Toss the pecans with melted butter mixture. Place on a cookie sheet pan and roast in the oven for 10 minutes. Remove the pecans from oven and allow pecans to cool.
Place a portion of assorted greens on each of the four plates and garnish with tomato.
Place several pear slices over assorted greens and top with 2 tablespoons of pecans and 2 tablespoons Gorgonzola cheese. Drizzle each salad with Cane Syrup Herb Vinaigrette (recipe follows).

* You will have extra pecans leftover. Store the pecans you don’t use for this salad in an airtight container and refrigerate or freeze for later use.

Cane Syrup Herb Vinaigrette

3 tablespoons cane syrup

1 tablespoon Dijon mustard

1 tablespoon minced garlic

2 tablespoons balsamic vinegar

1 tablespoon fresh basil

1 tablespoon fresh oregano

2 teaspoons fresh thyme

1 teaspoon Cajun Seasoning

¼ teaspoon black pepper

¼ teaspoon salt

1 cup EV olive oil