Pear Salad With Pear Walnut Vinaigrette
Enjoy this fresh salad featuring ripe pear slices, toasted walnuts, dried cranberries, and creamy Roquefort cheese, all tossed in a delightful pear walnut vinaigrette. Easily adaptable with spinach, arugula, or your greens of choice.
Ingredients
Dressing
- 12 ounces chopped, drained, light syrup, jarred pears, liquid reserved
- 1/3 cup reserved pear syrup
- 1 tbs. Dijon mustard
- 1/3 cup pear balsamic vinegar or white balsamic vinegar
- 1/4 cup olive oil
- 1 tsp. toasted walnut oil
- 1/8 tsp. sea salt
- 1/2 tsp. dried chives
Salad
- 6 cups baby lettuce
- 1 ripe pear (bosc), cored and sliced
- 1/4 cup toasted walnut pieces
- 1/3 cup dried cranberries
- 1/2 cup Pear Walnut Vinaigrette
- 1/4 cup Roquefort cheese
Directions
Prepare the dressing:
STEP 1
Place the pears, pear syrup, mustard and vinegar in blender and purée until smooth.
STEP 2
Drizzle in the olive oil and walnut oils. Add the salt and chive and pulse to combine.
Prepare the salad:
STEP 1
Place baby lettuce, pear slices, walnut pieces, cranberries and pear vinaigrette in a large mixing bowl and toss gently to moisten lettuce.
STEP 2
Divide salad equally on four salad plates. Garnish each salad with 1 tablespoon crumbled Roquefort cheese.
Walnuts are crunchy, earthy treats that boost brainpower and help keep your heart healthy. See “Walnuts: Recipes, Techniques, and More,” for additional tips, tricks, and recipes.
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Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.
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