Pollan Signature Salad

By courtneyepowell

Ingredients

• Caramelized Walnuts:
• 1 c choopped walnuts
• 3 T sugar
• Dressing:
• 1/3 c white balsamic vinegar
• 1 T raspberry vinegar, Champagne vinegar or sherry vinegar
• 1 1/2 t Dijon mustard
• 1/3 c grape seed oil
• 2 T EVOO
• 1/8 t sea salt
• Fresh ground black pepper to taste
• Salad:
• 5-7 oz mesclun or mixed baby greens
• 1/2 Bosc pear (cut lengthwise), cored and thinly sliced
• 1/3 c shaved Parmesan cheese

Details

Servings 6

Preparation

Step 1

Prepare the walnuts:
Line a plate or work surface with wax or parchment paper.

Place a large nonstick skillet over med-high heat. Add walnuts and sugar and stir continuously with a wooden spoon. After about 3 mins the sugar will begin to melt. Keep stirring until sugar turns caramel brown and nuts are golden and toasted, an additional 1-2 mins. Remove from heat immediately (they burn quickly) and spread on paper using wooden spoon to separate them at once. Let cool completely.

Break walnuts apart with your fingers. Stored in airtight container they will last 3-4 weeks.

Prepare the dressing: In a glass jar with a lid or in a small mixing bowl, combine vinegars, mustard, grape seed oil, EVOO, 1/8 t salt and pepper. Shake jar or whisk in the bowl vigorously to emulsify.

Prepare salad: Place greens in a large salad bowl. Pour on half dressing and toss to coat. Add walnuts, pear slices and more dressing to taste (taking care not to overdress), and toss again. Top with Parmesan cheese shavings and serve.