- 6
Ingredients
- 5 oz. bag mixed baby greens
- 2 pears, medium
- Sea salt
- Dash of nutmeg
- 2 Tbsp. sugar
- 1/3 cup walnut pieces
- Dash of cayenne pepper
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- 2 tsp. honey
- 1/2 tsp. fresh thyme, chopped
- 1/2 tsp. sea salt
- 1/2 tsp. fresh black pepper
Preparation
Step 1
Preheat oven to 400 degrees F.
Peel and core pears; cut each pear into 8 slices. Sprinkle with sea salt and dash of nutmeg. Arrange pears in single layer on baking sheet with parchment. Roast in oven until golden, about 20 minutes depending on ripeness of pear. Remove and set aside.
To make glazed walnuts, heat 2 Tbsp. sugar in small, dry sauté pan over medium-high heat, being careful not to burn sugar. When sugar is melted, add walnuts and toss to coat. Remove from heat and spread on baking sheet. While still warm, sprinkle with sea salt and dash of cayenne pepper.
To make vinaigrette, in small bowl whisk together olive oil, lemon juice, water, honey, thyme, 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
To serve, top baby greens with glazed walnuts and roasted pears. Drizzle with vinaigrette.