Ingredients
⅓cupextra virgin olive oil
2½tbspbalsamic vinegar
1tbsphoney
1tspdijon mustard
1½tbspshallotfinely diced
saltto taste
pepperto taste
½cupwalnutschopped
1tbspsalted butter
1tbsplight brown sugarpacked
7ozSpring Salad & Spinach blend
2ozparmesan cheeseshaved
2Pearssliced thin, Bartlett or Anjou are great
⅓cupdried sweetened cranberries
Preparation
To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot, and season with salt and pepper to taste.
Blend mixture for about 20 seconds, or until well emulsified.
Store in refrigerator in an airtight container until ready to serve.
In a medium skillet, melt the butter along with brown sugar over medium heat.
Once the mixture has melted, add walnuts and cook for about 2 minutes, stirring constantly until caramelized.
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.
