This festive red and green salad works for both a Christmas and an early spring salad, as long as pears are in season.
EQUIPMENT: jar with tight fitting lid
Pear and Red Leaf Lettuce Salad with Walnuts, Dried Cranberries, and Blue Cheese
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
5
minutesIngredients
- Balsamic Vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup honey
1 teaspoon celery seed
1/2 teaspoon sea salt
1 dash freshly ground black peppercorns
- Candied walnuts
1 cup walnuts, coarsely chopped
1/4 cup white cane sugar
1 tablespoon unsalted butter
- Salad
1 head organic green leaf lettuce (torn into pieces)
1 head organic red leaf lettuce (torn into pieces)
4 organic Asian pears, cored and sliced*
1 cup dried cranberries
2 cups crumbled blue cheese
Directions
- Make the dressing by combining the oil, vinegar, honey, celery seed, salt and pepper in a jar with a very tight lid. Shake well until the honey is dissolved and the dressing is blended.
- Candied walnuts
- In a medium skillet melt butter and sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate lined with parchment paper in a single layer to cool.
- Assemble the salad
- When ready to eat, combine the lettuces. Pour dressing over, toss to coat. Divide amongst salad plates.
- Top with pears, cranberries, blue cheese, and walnuts.
- Serve immediately.
Notes
- *can substitute Bartlett pears.
