Red Meat Allergy Friendly Pear & Blue Cheese Salad
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Learn more →Ingredients
4 servings
For the candied walnuts
- ½ cup walnut halves
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter
- ⅛ tsp kosher salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp white wine vinegar
- 1 tsp honey
- ½ tsp dijon mustard
- salt and pepper, to taste
For the salad
- 5 oz mixed greens
- 2 ripe pears, cored and thinly sliced
- 3 oz blue cheese, crumbled
- ¼ small red onion, very thinly sliced (optional)
Instructions
- 1
Melt the butter in a large skillet over medium heat. Add the walnuts, sugar, and 1/8 tsp salt, stirring constantly until the sugar melts and coats the nuts in a golden, glossy caramel, about 4–5 minutes — watch closely, as the sugar can burn quickly. Spread the walnuts in a single layer on a piece of parchment or a lightly oiled plate and let them cool completely, about 10 minutes, until the coating is hard and brittle.
- 2
In a small bowl, whisk together the olive oil, white wine vinegar, honey, and Dijon mustard until smooth and emulsified. Season with salt and pepper to taste.
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