Pear Salad with Walnuts (Print Version)
# Ingredients:
→ Salad
01 -
½ cup raw pecans or walnuts
02 -
1 large ripe Bartlett or Anjou pear, cored and thinly sliced
03 -
5 ounces spring mix or greens of choice
04 -
½ cup crumbled feta cheese, about 2 ounces
05 -
⅓ cup dried cranberries
→ Dressing
06 -
1 small shallot, minced
07 -
3 tablespoons extra virgin olive oil
08 -
1 tablespoon apple cider vinegar
09 -
1 tablespoon pure maple syrup
10 -
1 teaspoon Dijon mustard
11 -
¾ teaspoon kosher salt
12 -
⅛ teaspoon ground black pepper
# Instructions:
01 -
Preheat the oven to 350ºF. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
02 -
In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and ground black pepper. The mixture will be thick.
03 -
In a large serving bowl, place the greens, along with half each of the sliced pears, crumbled feta, dried cranberries, and chopped nuts. Add enough of the dressing to lightly moisten the salad and toss to coat evenly. If the salad seems dry, add additional dressing in small amounts, tossing after each addition, until lightly coated but not soggy.
04 -
Sprinkle the remaining pears, feta, cranberries, and nuts over the salad. Very lightly toss once more. Taste and add additional salt if desired. Serve immediately with the remaining dressing on the side.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and toss with the salad before serving.