Sugar Producer

30 Sugar Producer JANUARY 2018 Save time and maximize profi t 3130 London Line, Wyoming, Ontario, N0N 1T0 www.ropanorthamerica.com info@ropanorthamerica.com John Noorloos 519-339-6015 Michigan Mike 810-705-0297 Idaho Kent 208-280-0079 Nebraska Chad 308-279-2386 Minnesota Alex 320-212-1900 SERVICE 35 & 40 ton capacity BIG BEAR North America 3130 London Line, call 519-339-6015 Quality used machines available: 2010 - 2015 Tiger V 8-4 and Tiger 5 20 - 22 - 24 - 28 - 30 inch heads 162739Ropa13s.indd 1 1/2/17 11:16 AM "Inquire today on current farmer rebate program!" H&S Sugarbeet Cart 20, 24, 30 & 35 Ton "Inquire today on current farmer rebate program!" • Quality Built for Over 20 Years • Increase Your Payment with Less Tare • Reduce Truck Turn-Around Time 170661H&SMfg16v.indd 1 12/4/17 4:47 PM PEAR, PANCETTA & BLUE CHEESE SALAD WITH CANDIED WALNUTS SWEET EATS By Melissa Lumley INGREDIENTS • ½ cup sugar • 2 tablespoons water • 1½ cups walnut halves • 1 teaspoon butter • pinch kosher salt • 3 ounces pancetta or thick-cut bacon • 1 shallot, finely minced • 1½ tablespoons balsamic vinegar • kosher salt • black pepper • ½ cup crumbled blue cheese such as Stilton • 2 D'anjou pears cored and cut into thin slices • 8 cups mixed baby greens • METHOD 1. In a medium saucepan on medium- high heat, stir together sugar and water with a wooden spoon until sugar is dissolved. Stirring constantly, allow the mixture to bubble and boil until it begins to turn pale gold. Turn heat down to medium-low and fold in walnuts until completely coated. Continue to cook until the candied outside of the walnuts turns amber. Remove from heat and stir in butter and pinch of salt, again completely coating the mix. Spread out onto parchment-lined baking sheet, separating the pieces before allowing to cool completely. 2. Cut pancetta into ½-inch-thick slices (Skip this step if using pre-sliced bacon.) and then again into ¼-inch- thick strips. In a medium skillet, brown pancetta over medium heat until most of the fat has been rendered out. Use a slotted spoon to remove the pancetta from the pan and place onto paper towels to drain. 3. While warm, pour 3 tablespoons of fat into a bowl and discard the rest. Whisk in balsamic vinegar, shallot, salt and pepper to taste. Set aside until ready to dress salad. 4. Lightly dress greens with vinaigrette in a large bowl. Randomly tuck in pear slices, sprinkle blue cheese and pancetta and place half of candied walnuts around the salad. Save the other half to eat later (if you haven't already been snacking). Serve salad immediately. n

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