Winter Green Pear Walnuts (Printable Version)

Crisp winter greens combined with pears and toasted walnuts, tossed in a tangy vinaigrette.

# Ingredient List:

01 - 4 cups mixed winter greens (kale, arugula, baby spinach, frisée)

02 - 2 ripe pears, cored and thinly sliced

03 - ½ cup walnut halves, lightly toasted

04 - ½ cup crumbled blue cheese or goat cheese (optional)

05 - 3 tablespoons extra virgin olive oil

06 - 1 tablespoon apple cider vinegar

07 - 1 teaspoon Dijon mustard

08 - 1 teaspoon honey or maple syrup

09 - Salt and freshly ground black pepper, to taste

10 - 2 tablespoons pomegranate seeds (optional)

01 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Set aside.

02 - Place winter greens, sliced pears, and toasted walnuts into a large salad bowl.

03 - Drizzle the vinaigrette over the salad and toss gently to evenly coat all ingredients.

04 - Top salad with crumbled cheese and pomegranate seeds if desired, then serve immediately.

01 -

It comes together in 15 minutes, which means you can make something restaurant-quality on a random Tuesday night.
The combination of creamy pear, earthy greens, and crunchy walnut is somehow both light and deeply satisfying.
It actually tastes better when you use whatever winter greens are on sale that week instead of following a strict ingredient list.

02 -

Dressing a salad more than a minute or two before eating it is a mistake; the greens start to release water and everything becomes sad and limp, so always dress at the last possible moment.
The quality of your vinaigrette depends entirely on actually whisking it together; just stirring the ingredients in a bowl leaves you with separated oil and vinegar that slides off the greens.

03 -

Toast your walnuts in bulk and store them in an airtight container; they'll stay fresh for two weeks and you'll have them ready for salads, grain bowls, or anything that needs crunch.
If you can't find ripe pears, use a crisp apple instead, or if pears are perfect and cheap, make this salad three times in one week because that's what seasonal cooking is about.