Baby greens, arugula, slivered red bell pepper, cubes of pear, candied walnuts and soft goat cheese are tossed with a balsamic and shallot vinaigrette.

Candied Walnut, Pear and Goat Cheese Salad

1 cup walnut halves

1/4 cup plus 2 tablespoon granulated sugar

5 cups baby lettuce greens or torn mixed lettuce greens

2 cups arugula leaves, torn

1 small red bell pepper, seeded, stemmed and silvered

2 pears, cored and cubed

1 1/2 ounces soft goat cheese, crumbled

Salt and freshly ground pepper to taste

 

Vinaigrette:

2 tablespoons balsamic vinegar
1 teaspoon minced shallot
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt to taste
Freshly ground pepper to taste

1. In a heavy, nonstick skillet melt the sugar around the almonds, stirring constantly. Remove from heat immediately and quickly spread onto foil-covered surface to cool. Break apart, if necessary.
2. Combine the lettuce, bell pepper, pears, cheese, and the candied walnuts in serving bowl and toss to coat with vinaigrette.
3. Season with salt and pepper as desired and serve.
4. For Vinaigrette: In a small bowl, whisk together the vinegar and the shallot. Add the oil in a stream, whisking until it is emulsified. Season the vinaigrette with salt and pepper to taste.

Makes 6 servings.