Fall Harvest Pear Salad
1 tsp dijon mustard
1 1/2 Tbsp finely diced shallot
Salt and freshly ground black pepper to taste
For the Salad:
1/2 cup chopped walnuts
1 Tbsp salted butter
1 Tbsp packed light-brown sugar
7 oz Spring Salad & Spinach blend
2 oz parmesan cheese, shaved
2 pears, sliced thin
1/3 cup dried sweetened cranberries
Instructions:
Prepare the Balsamic Vinaigrette:
In a blender, combine olive oil, balsamic vinegar, honey, dijon mustard, and diced shallot. Season with salt and freshly ground black pepper to taste (about 1/4 + 1/8 tsp salt and 1/4 tsp pepper). Blend until emulsified, about 20 seconds. Store in the refrigerator in an airtight container until ready to serve.
Candy the Walnuts:
In a medium skillet, melt butter along with brown sugar over medium heat. Once melted, add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
Assemble the Salad:
In a large bowl, layer the Spring Salad and Spinach blend with sliced pears. Toss with the prepared balsamic vinaigrette. Top with shaved parmesan, dried cranberries, and candied walnuts. Serve immediately.
Prep Time: 15 minutes
Ready in: 15 minutes
Servings: 5 servings