PEAR AND WALNUT SALAD WITH MINTED APRICOT NECTAR DRESSING

  • Yield 6 servings
  • Prep 15 mins
  • Cook 10 mins

Ingredients

2 tablespoons Balsamic vinegar
12 cups mixed salad greens
1 teaspoon fresh mint, chopped
2 medium Anjou, Comice or Bartlett pears
1/8 teaspoon salt
1/3 cup apricot nectar
1 cup California walnuts, chopped
1 pinch dry hot mustard

Instructions

  1. Preheat oven to 350F. In large mixing bowl, prepare dressing by whisking together vinegar, apricot nectar, mint, salt and mustard.  Core pears and cut into half lengthwise.  Cut halves crosswise into thin slices.  Add pears to dressing.  Stir well.  Cover and refrigerate until well chilled. 
  2. Spread walnuts on ungreased baking sheet.  Toast in 350F oven for 8 to 10 minutes, or until crisp.  Set aside. 
  3. Wash and dry salad greens.  Tear into bite-size pieces and toss with pear and vinaigrette mixture.  Divide among 6 salad plates.  Top with chopped walnuts.

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