AUTUMN PEAR SALAD WITH CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Autumn Pear Salad with Candied Walnuts and Balsamic Vinaigrette image

Number Of Ingredients 13

1/3 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 1/2 tablespoon finely diced shallot
1 Salt and freshly ground black pepper
1/2 cup chopped walnuts
1 tablespoon salted butter
1 tablespoon packed light-brown sugar
7 ounce Spring Salad & Spinach blend
2 ounces parmesan cheese , shaved
2 Red Anjou Pears , sliced thin (Bartlett pears work fine too)
1/3 cup dried sweetened cranberries

Steps:

For the vinaigrette: To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper). Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
For the salad and candied walnuts: In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).
Recipe Source: adapted from a Cookbook titled "Favorites" by Grace Ivory Rock and Jane Ivory Metcalf