Pear Salad

Yield: 4 servings

 

 

Ingredients:

 

 

Balsamic Vinaigrette

 

3 tablespoons extra virgin olive oil

 

1 ¼ tablespoons Balsamic vinegar

 

½ tablespoon raw honey

 

½ tablespoon whole grain Dijon mustard

 

¾ teaspoon minced shallot

 

Salt and freshly ground black pepper

 

 

 

Greens – 2 cups mixed greens or spinach

 

2 Asian, Bartlett or Anjou pears, peeled , seeds removed, and thinly sliced

 

 

Garnishes

 

 

1/2 cup chopped walnuts

 

1 tablespoon salted butter

 

1 tablespoon packed light-brown sugar

 

 

2 tablespoons pomegranate seeds

 

 

Steps:

1. Whisk together the olive oil, balsamic vinegar, honey, dijon mustard, and shallots
2. Blend mixture until emulsified. Chill in an airtight container until ready to serve.
3. Melt butter in a medium-sized skillet
4. Add brown sugar and stir until melted.
5. Add walnuts and stir constantly until the nuts are coated with the glaze.
6. Place nuts in a single layer on a piece of parchment paper to allow the glaze to dry. Chilll until ready to serve.
7. Plate ½ cup of the salad greens on each of the salad plates.
8. Spoon dressing over greens.
9. Decoratively place slices of pear on the bed of lettuce.
10. Garnish with glazed nuts.
11. Garnish with pomegranate seeds.
12. Serve immediately so that the dressing does not wilt the greens.