Autumn is a symphony of flavors, isn’t it? The crisp air, the golden leaves, and the sudden craving for everything pear! Just like last weekend when I couldn’t resist grabbing a basket of these juicy gems at the farmer’s market. This pear salad—oh, it’s like a cozy sweater for your taste buds, with its sweet crunch mingling with tangy notes.
Steps
- Prepare the balsamic vinaigrette by blending olive oil, balsamic vinegar, honey, Dijon mustard, and diced shallot. Season the mixture with salt and pepper, then blend until smooth and emulsified. Store the dressing in the refrigerator in an airtight container until ready to use.
- In a medium skillet, melt butter and brown sugar over medium heat. Add walnuts to the melted mixture and cook while stirring continuously until the walnuts are caramelized, which should take about 2 minutes. Transfer them to a plate to cool in a single layer.
- In a large bowl, layer the spring salad mix and sliced pears. Toss the salad with the prepared dressing, ensuring everything is well-coated. Top the salad with shaved parmesan, dried cranberries, and the cooled candied walnuts. Serve immediately to prevent the greens from wilting.
Ingredients
- 1/2 cup chopped walnuts
- 1 tablespoon salted butter
- 1 tablespoon packed light-brown sugar
- 7 ounces of a blend of spring salad greens and spinach
- 2 ounces shaved parmesan cheese
- 2 pears, thinly sliced (Bartlett or Anjou recommended)
- 1/3 cup dried sweetened cranberries
- Olive oil (for vinaigrette)
- Balsamic vinegar (for vinaigrette)
- Honey (for vinaigrette)
- Dijon mustard (for vinaigrette)
- 1 shallot, diced (for vinaigrette)
- Salt and pepper, to taste (for vinaigrette)
Nutritional Values
Calories 1850 | Calories from Fat 1215 | Fat 135g | Saturated Fat 30g | Cholesterol 65mg | Sodium 1140mg | Potassium 1140mg | Carbohydrates 140g | Fiber 15g | Sugar 95g | Protein 20g | Vitamin A 3150IU | Vitamin C 62mg | Calcium 795mg | Iron 5mg
FAQ
- How can I speed up the ripening of pears for the salad?
- To hasten the ripening of pears, place them in a paper bag with a ripe banana or apple and keep them at room temperature. This method can accelerate the ripening process by a couple of days.
- What is the best way to determine if pears are ripe and ready for the salad?
- Pears are ripe when they yield slightly to pressure near the stem. To extend their freshness, store them in the refrigerator, which will slow down the ripening process.
- Which type of pear is ideal for this salad?
- Both Anjou and Bartlett pears work well in this salad. Anjou pears have a slightly thicker skin, but it’s tender enough that peeling is unnecessary.
- Can I substitute pecans for walnuts in this recipe?
- Yes, pecans can be used in place of walnuts if you prefer or if that’s what you have available.
- Is it possible to use a different cheese instead of parmesan?
- While parmesan adds a nice touch, gorgonzola or goat cheese can also be used for a different flavor profile.
Tips
- Prepare the dressing a day or two in advance and store it in the fridge. This can save time on the day you plan to serve the salad.
- To prevent the pears from browning and the salad from wilting, slice the pears and dress the salad just before serving.
- Opt for dark balsamic vinegar over white balsamic for a more robust and tangy flavor that complements the other ingredients in the salad.
- Handle pears gently and store them in a single layer to avoid bruising, ensuring they remain fresh and appealing for your salad.
Equipment
- Blender – For emulsifying the dressing.
- Medium Skillet – For caramelizing the walnuts.
- Airtight Container – To store the dressing in the refrigerator.
- Salad Bowl – To mix and serve the salad.
- Vegetable Peeler – Optional, for shaving the parmesan cheese if not already available in shaved form.
