Candied Walnut, Pear and Goat Cheese Salad
Baby greens, arugula, slivered red bell pepper, cubes of pear, candied walnuts and soft goat cheese are tossed with a balsamic and shallot vinaigrette.
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
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
- 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.
- Combine the lettuce, bell pepper, pears, cheese, and the candied walnuts in serving bowl and toss to coat with vinaigrette.
- Season with salt and pepper as desired and serve.
- 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.