Winter Green Pear Walnuts (Print Version)
Crisp winter greens combined with sweet pear and crunchy candied walnuts in a tangy vinaigrette.
# What You Need:
→ Salad
01 - 5 oz mixed winter greens (arugula, spinach, frisée, radicchio)
02 - 2 ripe pears, cored and thinly sliced
03 - ½ cup crumbled blue cheese or goat cheese
04 - ¼ small red onion, thinly sliced
→ Candied Walnuts
05 - ¾ cup walnut halves
06 - 2 tablespoons granulated sugar
07 - ½ tablespoon unsalted butter
08 - Pinch of sea salt
→ Vinaigrette
09 - 3 tablespoons extra-virgin olive oil
10 - 1½ tablespoons apple cider vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Heat a nonstick skillet over medium heat. Add walnuts, sugar, and butter. Stir constantly for 3 to 4 minutes until sugar melts and coats walnuts evenly. Sprinkle with sea salt. Transfer to parchment-lined plate and allow to cool.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully combined.
03 - Toss winter greens with half of the vinaigrette in a large bowl. Arrange greens on a serving platter or individual plates.
04 - Layer sliced pears, red onion, crumbled cheese, and cooled candied walnuts over greens.
05 - Drizzle remaining vinaigrette over the salad just before serving.
# Expert Advice:
01 -
- The candied walnuts steal the show with their sweet crunch that contrasts beautifully against bitter greens and cool pear.
- It comes together in 25 minutes but tastes like you spent an afternoon in the kitchen.
- The apple cider vinaigrette is bright enough to make winter vegetables feel like spring, and the honey keeps it from being too sharp.
02 -
- Don't slice the pears until you're ready to serve, otherwise they oxidize and turn brown no matter how much lemon juice you use.
- The candied walnuts need to cool on parchment paper or they'll stick to your plate, and trying to peel them off is a disappointing mess.
03 -
- Make the vinaigrette in the morning and let it sit all day. The flavors meld and deepen, and it tastes better than something whisked together five minutes before eating.
- Candied walnuts make everything better, so double the batch and store them in an airtight container for up to a week to have on hand for unexpected moments.