Monday, 18 April 2011

Pear and Walnut Salad

I love salads all year round, but like most people I make them more often in the spring and summer. I like to incorporate fruit in salads, as I find it makes them more of a meal and adds a lovely flavour and freshness to them. This is a lovely salad for spring or autumn and takes only moments to put together. It is nice to incorporate a red lettuce like Lollo Rosso in your mixture of lettuces if it is available as it adds a nice colour, flavour and texture. Unless the skins are tough, or bashed up, I try not to peel the pears. Again this adds colour, flavour and texture, plus the skin is also very good for you.

To serve four people generously, you need:

4 cups of mixed lettuces (washed and drained)
2 pears, cored and sliced (peeled if necessary)
¾ cup walnuts
¼ cup walnut or olive oil
2 tablespoons Balsamic vinegar
1 generous teaspoon Dijon mustard (such as Grey Poupon or Maille)
2 teaspoons liquid honey

In a clean jam jar or shaker, mix together the oil, vinegar, mustard and honey. Put a lid on and shake everything together well.

Put all the lettuces in a large bowl, and add most of the sliced pears and walnuts (keeping some back for garnish). Add most of the dressing (try to reserve about 2 tablespoons) and toss through the salad.

Serve the salad immediately in bowls or on plates, garnished with a few more pears slices and walnuts drizzled with some of the reserved dressing. If you prefer to serve the salad in a large bowl, say for a buffet, simply garnish the large bowl of salad with the reserved pears and walnuts drizzled with the dressing.

For more vegetarian salad ideas, try my Cheese and Chutney Salad, and my  Jewelled Couscous Salad.

1 comment:

  1. This looks like such a good combination, pears, walnuts, and balsamic vinegar, delicious!



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