AUTUMN HARVEST PEAR SALAD
HERE'S WHAT YOU'LL NEED:
For the Balsamic Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp dijon mustard
- 1 1/2 Tbsp finely diced shallot
- Salt and freshly ground black pepper
For the Candied Walnuts:
- 1/2 cup chopped walnuts
- 1 Tbsp salted butter
- 1 Tbsp packed light-brown sugar
For Putting together the Salad:
- 7 oz Spring Salad & Spinach blend
- 2 oz parmesan cheese, shaved
- 2 Pears, thinly sliced
- 1/3 cup dried sweetened cranberries
Using a blender or glass jar with a lid, make the dressing by combining extra virgin olive oil, balsamic vinegar, honey, dijon, shallot, salt and pepper. Blend or shake until well incorporated and refrigerate in an airtight container until read to serve.
Prepare the candied walnuts by melting butter and brown sugar in a skillet over medium heat. Add walnuts to the melted mixture and stir constantly until the walnuts are cooked,
candied, and evenly coated (about two minutes). Transfer the walnuts onto a plate and let them cool in a single layer.
Build your salad by layering the spring mix and spinach blend with sliced pears, sweetened cranberries, parmesan cheese, and candied walnuts. Drizzle over dressing and toss before serving.
Take advantage of pear season and try this recipe soon! Finished with homemade balsamic vinaigrette, this salad is dressed to impress. More of a visual person? Me too😉....Check out our little "How to" video on instagram below!