Autumn Pear Salad

INGREDIENTS

Ingredients for Balsamic Vinaigrette

• 1/3 cup Arbequin/Koroneiki EVOO

• ​2 1/2 Tbsp. 18 year aged Balsamic of Modena

• 1 Tbsp. Meljess Wildflower Honey

• 1 tsp. Dijon Mustard

• 1 1/2 Tbsp. finely diced Shallot

• Salt and Pepper 

Ingredients for Salad

• ​1/2 cup Chopped Walnuts

• 1 Tbsp. Salted Butter

• 1 Tbsp. packed Light Brown Sugar

• 7 oz. Spring Salad and Spinach blend

• 2 oz. Parmesan Cheese- shaved

• 2 Pears

• 1/3 cup dried Sweetened Cranberries

DIRECTIONS

For Vinaigrette:

Add olive oil, balsamic vinegar, honey, dijon mustard,  and diced shallot in a blender. Season with salt and pepper. Blend until well emulsified, about 20 seconds. Store in refrigerator until ready to serve.

For Candied Walnuts:  

Melt butter along with brown sugar over medium heat in a medium skillet. Once melted, stir constantly until caramelized, about 2 minutes. Transer to plate to cool.

For Salad: Layer lettuce and pears in a large bowl and toss with dressing, top with shaved parmesan, dried cranberried and  candied walnuts and serve. 

Try this salad with Vanilla Orange Balsamic or Cranberry Walnut Balsamic.