Ingredients
- CARAMELIZED WALNUTS:
- 1 CUP CHOPPED WALNUTS
- 3 TABLESPOONS SUGAR
- DRESSING:
- 1/3 CUP WHITE BALSAMIC VINEGAR
- 1 TABLESPOON RASPBERRY VINEGAR OR SHERRY VINEGAR
- 1-1/2 TEASPOONS DIJON MUSTARD
- 1/2 CUP GRAPE SEED OIL
- 2 TABLESPOON EXTRA-VIRGIN OLIVE OIL
- 1/8 TEASPOONS SEA SALT
- FRESHLY GROUND BLACK PEPPER TO TASTE
- SALAD:
- 5 TO 7 OUNCES MIXED BABY GREENS
- 1/2 BOSC PEAR (CUT LENGTHWISE) CORED AND THINLY SLICED
- 1/3 CUP SHAVED PARMESAN CHEESE
Preparation
Step 1
PREPARE WALNUTS BY LINING A PLATE OR WORK SURFACE WITH WAX PAPER.
PLACE A LARGE NONSTICK SKILLET OVER MEDIUM HIGH HEAT. ADD THE WALNUTS AND SUGAR AND STIR CONTINUOUSLY WITH A WOODEN SPOON. AFTER ABOUT 3 MINUTES THE SUGAR WILL BEGIN TO MELT. KEEP STIRRING UNTIL THE SUGAR TURNS CARAMEL BROWN AND THE NUTS ARE GOLDEN AND TOASTED, AN ADDITIONAL 1 TO 2 MINUTES. REMOVE FROM THE HEAT IMMEDIATELY (THEY CAN BURN QUICKLY) AND SPREAD ON THE WAX OR PARCHMENT PAPER, USING THE WOODEN SPOON TO SEPARATE THEM AT ONCE. LET COOL COMPLETELY.
BREAK THE WALNUTS APART WITH YOUR FINGERS. STORED IN A AIRTIGHT CONTAINER, THEY WILL LAST FOR 3 TO 4 WEEKS.
PREPARE THE DRESSING:
IN A GLASS JAR WITH LID OR IN A SMALL MIXING BOWL, COMBINE THE VINEGARS, MUSTARD, GRAPE SEED OIL, 1/8 TEASPOON SALT AND PEPPER TO TASTE. SHAKE THE JAR VIGOROUSLY OR WHISK IN THE BOWL TO EMULSIFY.
PREPARE THE SALAD:
PLACE THE GREENS IN A LARGE SALAD BOWL. POUR ON HALF OF THE DRESSING AND TOSS THE GREENS TO COAT. ADD THE WALNUTS, PEAR SLICES AND MORE DRESSING TO TASTE (TAKING CARE NOT TO OVERDRESS) AND TOSS AGAIN. TOP WITH PARMESAN CHEESE SHAVINGS AND SERVE.