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Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette
Ingredients
  • ¾ cup toasted bread crumbs
  • ¾ cup finely chopped toasted walnuts
  • 3 tablespoons unsalted butter, melted
  • 1 pound good-quality blue cheese, at room temperature
  • 1 pound cream cheese, at room temperature
  • 4 eggs
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh rosemary
  • Salt and freshly ground black pepper
  • Baby greens for serving
  • Pear Vinaigrette, recipe follows
  • Candied Walnuts, recipe follows
  • subheading: Pear Vinaigrette:
  • 1 (4-ounce) firm-ripe pear, peeled, cored and cut into ¼-inch thick slices
  • ¼ cup plus 2 tablespoons Champagne vinegar
  • 2 tablespoons minced shallots
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 ½ teaspoons chopped fresh rosemary
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons green onions
  • ½ cup vegetable oil
  • subheading: Candied Walnuts:
  • 2 tablespoons unsalted butter
  • ½ cup walnut halves
  • 2 tablespoons packed light brown sugar
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