Winter Green Salad Pear (Printable View)
Crisp winter greens paired with ripe pear, candied walnuts, and a tangy dressing for a fresh, light dish.
# What You’ll 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
# Cooking Steps:
01 - Heat a nonstick skillet over medium heat. Add walnut halves, granulated sugar, and unsalted butter. Stir continuously for 3 to 4 minutes until sugar melts and coats walnuts evenly. Sprinkle with a pinch of sea salt. Immediately transfer to parchment-lined plate and allow to cool.
02 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified.
03 - Place winter greens in a large bowl and toss with half of the prepared vinaigrette to evenly coat. Transfer greens to a serving platter or individual plates.
04 - Top dressed greens with thinly sliced pears, sliced red onion, crumbled cheese, and candied walnuts in an even distribution.
05 - Drizzle the remaining vinaigrette over the assembled salad just before serving to enhance flavor and visual appeal.
# Expert Tips:
01 -
- It comes together in under 25 minutes with minimal fuss, yet tastes like you spent hours fussing.
- The candied walnuts are endlessly versatile and somehow make even the simplest greens feel special.
- It's naturally vegetarian and gluten-free without sacrificing flavor or texture.
02 -
- Don't slice your pears more than a few minutes before serving, or they'll brown and lose that fresh, delicate appeal.
- The candied walnuts are the wild card—they can go from perfectly glossy to burnt in what feels like a single blink, so set a timer and stay nearby.
03 -
- Make the candied walnuts ahead of time and store them in an airtight container for up to a week—they'll stay crispy and you'll be halfway done when it's time to assemble.
- Keep a salad spinner nearby; even a small amount of excess water on the greens dilutes the vinaigrette and makes everything taste watered down.