Mixed Greens with Caramelized Pears and Walnuts
A fantastic, refreshing salad!
1/2 cup walnuts (pecans, hazelnuts, etc. may be substituted)
2 firm pears
2 tablespoon butter
1 tablespoon sugar
3 tablespoons white wine
1/4 cup unseasoned rice vinegar
3 tablespoons white wine vinegar
1/2 cup walnut oil or extra-virgin olive oil
2 cloves garlic, minced
Salt and coarsely ground black pepper to taste
6 to 8 cups mixed baby salad greens, washed and spun dry
Goat Cheese Croutons
Preheat oven to 400 degrees. On a baking sheet, lightly toast nuts;
remove from oven and let cool.
Peel and core the pears, then cut into 1/2" dice. In a saucepan over
medium heat, melt the butter. Add the diced pears and sugar; saute,
stirring frequently, until the pears start to caramelize a bit, then add the
white wine and continue cooking until the pears are just glazed. Remove
from heat and let cool.
In a small bowl or jar, whisk together the rice vinegar, wine vinegar,
walnut or olive oil, garlic, salt, and pepper; set aside.
Toss the greens with the dressing and distribute among eight individual
serving plates. Spoon the caramelized pears and walnuts around the
outside of the greens. Place the warm Goat Cheese Croutons on the center of
the greens and serve immediately.
Makes 8 servings.
