Winter Green Salad Pear Walnuts (Printable Version)
Crisp greens tossed with fresh pears, toasted walnuts, and a tangy vinaigrette for a refreshing dish.
# What You Need:
→ Greens
01 - 3.5 oz baby kale
02 - 3.5 oz arugula
03 - 1.75 oz radicchio, thinly sliced
→ Fruits & Nuts
04 - 2 ripe but firm pears, cored and thinly sliced
05 - 2 oz walnuts, roughly chopped
→ Cheese (optional)
06 - 1.5 oz crumbled blue cheese or goat cheese
→ Vinaigrette
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp apple cider vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and golden. Let cool.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
03 - In a large salad bowl, combine the baby kale, arugula, and sliced radicchio.
04 - Add the sliced pears and toasted walnuts to the salad bowl.
05 - Drizzle the vinaigrette over the salad and toss gently to combine.
06 - Top with crumbled blue cheese or goat cheese, if using. Serve immediately.
# Expert Tips:
01 -
- The honey kissed vinaigrette cuts through winter greens bitterness without being cloying
- It comes together in under twenty minutes but looks restaurant worthy on the plate
02 -
- The walnuts will go from perfect to burnt in seconds so stay close to the pan and keep them moving
- Slicing pears right before serving prevents them from browning but a quick toss with lemon juice buys you extra time
03 -
- A mandoline makes perfectly thin pear slices but a sharp knife works just fine
- Make double the vinaigrette and keep it in a jar for the rest of the week