Autumn Pear Balsamic Salad
This Autumn Pear Balsamic Salad is absolutely refreshing and a great way to brighten up your day. Experience the perfect balance of sweet and tart flavour profiles with diverse textures. Provide something new and unique to your dinner table and impress your guests with a dish jam packed with personality. This recipe works beautifully with our Pear Balsamic and Blood Orange EVOO!
Ingredients
Balsamic Vinaigrette
- 1/3 cup Blood Orange EVOO
- 2 1/2 Tbsp Pear Balsamic
- 1 Tbsp honey
- 1 tsp dijon mustard
- 1 1/2 Tbsp finely diced shallot
- Salt and freshly ground black pepper
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 (Bartlett or Anjou are great)
- 1/3 cup dried sweetened cranberries
Instructions
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To a blender add Blood Orange EVOO, Pear Balsamic, honey, Dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).
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Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
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In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
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Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).