B.R. Cohn Winery & Olive Oil Company

Baby gem lettuce, Pears, Pickled Red Onions, and Candied Walnuts

Baby gem lettuce, Pears, Pickled Red Onions, and Candied Walnuts

Pair with our Sauvignon Blanc


  • 5 heads of baby gem, quartered, stems removed

  • 2 ea pears, thinly sliced

  • 1 onion, julienne

  • 1 cup Favorite B.R. Cohn red wine

  • 1 cup B.R. Cohn Cabernet Vinegar

  • 1 cup sugar

  • 1 cinnamon stick, 1 star anise, 1 allspice

  • 2 cups walnuts

  • 1 egg white

  • ¼ tsp cayenne

  • 2 tbsp sugar

  • 1 tsp salt

  • 1 cup BR Cohn California Extra Virgin Olive Oil

  • ¼ cup BR Cohn Pear Champagne Vinegar

  • 1 shallot, diced

  • 1 tbsp honey

  • 2 oz dry jack, shaved thin with a peeler.


  1. In a small sauce pot combine red wine, red wine vinegar, sugar and spices. Heat until the sugar dissolves. Pour over red onions and allow to cool in the fridge until served.
  2. Preheat oven to 300 degrees. In a medium bowl, whisk the egg whites until soft peaks form. Add the cayenne, sugar and salt. Whisk to combine. Toss the mixture with the nuts and then line on a sheet tray. Bake, continue to mix every 10 minutes, until crisp. About 45 minutes.
  3. In a small bowl, combine the pear vinegar, salt, shallot, and honey. Whisk and slowly emulsify the EVOO to make the vinaigrette.
  4. To finish, lightly toss the baby gem lettuce and pears with the vinaigrette. Garnish with the nuts, red onions, and dry jack.
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